Acapulco's Mexican Rice


  • 1 large onion
  • 2 cups long grain rice
  • 2 oz. lard or chicken fat
  • 2 cups chicken broth
  • 1 cup tomato juice
  • 1 cup diced tomatoes
  • 1 Tbsp chopped parsley
  • 1 tsp minced garlic
  • 1 dash ground cumin
  • 1 tsp salt
  • 1 dash white pepper


Sauté onion and rice in lard until browned, 6 to 10 minutes, stirring constantly. Turn into baking dish.

In large saucepan, combine broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper. Bring to boil. Add broth to rice. Cover and bake at 350° F for 20 to 30 minutes or until rice is fluffy. Use fork to fluff rice. Serve.

Servings: 6 to 8
Source: Acapulco Restaurants
Submitted by: Recipe Group Member

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