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| 1 gross | Onion chopped |
| 2 Tasse | Long-grain white rice |
| 2 x ca. 30 g | Lard or chicken fat; or less as needed |
| 2 Tasse | chicken broth |
| 1 Tasse | tomatoes diced |
| 1 Tasse | tomato juice |
| 1 Esslöffel | parsley chopped |
| 1 Teelöffel | garlic minced |
| 1 Teelöffel | salt |
| 1 Prise | white pepper |
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Saute onion and rice in lard until lightly browned, 6 to 10 minutes, stirring constantly. Turn into baking dish or casserole.
In a large saucepan, combine chicken broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper. Bring to boil. Add broth mixture to rice mixture. Cover and bake at 350-degrees F for 20 to 30 minutes or until rice is fluffy. Use fork tofluff rice. Let set 15 minutes before serving. Makes 6 to 8 servings.
>From "Dear S.O.S.: Thirty Years of Recipe Requests to the Los Angeles Times, " by Rose Dosti
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