Title: Spanish Baked Rice
Categories: Casseroles, Rice
Yield: 1 Servings

2 c Long-grain rice
1/4 c Vegetable shortening
1/4 c Onion; diced
1 tb Cumin seed
1/2 c Tomato; diced
1 tb Granulated chicken base
1/2 ts Salt (more to taste)
3 c Water

Preheat oven to 275. Heat shortening in a heavy saucepan over medium heat.
Add rice and cook, stirring frequently, 3-4 minutes or until rice begins to
brown. Add onion and saute 2 minutes or until onion softens. Add cumin,
tomato, chicken base, salt and water and stir well to dissolve chicken
base. Bring to a boil. Pour into a 2-quart casserole dish, cover tightly
and bake 1 hour.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by
mreingarcia@juno.com (Marilyn Garcia) on Sep 03, 1997