Ingredients for Acapulco Mexican Restaurant's Rice
- 1 medium onion, chopped
- 1 1/2 cups long-grain white rice
- 2 tablespoons lard
- 2 1/2 cups chicken broth
- 1 cup tomato juice
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Acapulco Mexican Restaurant's Rice
- Heat 2 tablespoons of lard in a large skillet over medium heat. Add 1 medium onion, chopped, and 1 ½ cups long-grain white rice. Sauté for 6-10 minutes, stirring constantly, until the onion is translucent and the rice is lightly browned.
- Transfer the rice and onion mixture to a greased 9x13 inch baking dish.
- In a large saucepan, combine 2 ½ cups chicken broth, 1 cup tomato juice, 1 (14.5 ounce) can diced tomatoes (undrained), ¼ cup chopped fresh parsley, 2 cloves garlic (minced), 1 teaspoon ground cumin, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a boil.
- Pour the broth mixture evenly over the rice in the baking dish.
- Cover the baking dish tightly with foil. Bake at 350°F (175°C) for 20-30 minutes, or until the rice is fluffy and the liquid is absorbed.
- Remove from oven and let stand for 5 minutes. Fluff the rice with a fork before serving.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
26g
Fat
32g
Carbs
28g
