03-15-2005, 04:51 AM
Serves 6 to 8.
1 1/8 cups lard
1 quart uncooked long-grain rice
5 cups warm tap water
1 1/4 cups sliced green bell pepper
1 1/4 cups sliced white onion
1 cup puréed fresh tomato
1 tablespoon chicken stock base
1 tablespoon ground cumin (cominos)
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons paprika
Melt lard into a large, wide pot over high heat. Add rice and bring to a boil in the lard; stir frequently. Cook rice over high heat until golden brown, about 10 minutes. Strain off lard. Return rice to large, wide 3-quart pot. Add water, bell pepper, onion, tomato, chicken base, cumin, pepper and paprika. Cook over high heat 20 minutes until rice begins to expand.
Cover with foil and transfer to a 350 degree F oven for 15 minutes. Remove from oven and mix rice to evenly distribute vegetables.
1 1/8 cups lard
1 quart uncooked long-grain rice
5 cups warm tap water
1 1/4 cups sliced green bell pepper
1 1/4 cups sliced white onion
1 cup puréed fresh tomato
1 tablespoon chicken stock base
1 tablespoon ground cumin (cominos)
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons paprika
Melt lard into a large, wide pot over high heat. Add rice and bring to a boil in the lard; stir frequently. Cook rice over high heat until golden brown, about 10 minutes. Strain off lard. Return rice to large, wide 3-quart pot. Add water, bell pepper, onion, tomato, chicken base, cumin, pepper and paprika. Cook over high heat 20 minutes until rice begins to expand.
Cover with foil and transfer to a 350 degree F oven for 15 minutes. Remove from oven and mix rice to evenly distribute vegetables.