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Source: Houston Junior League Cookbook

Rice Mexicali
Try this great Mexican rice recipe instead of just plain rice the next time you make rice for a side dish.
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Serves: 6-8
Prep Time: 20 minutes
Cook Time: Varies
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1 1/4 cups rice, uncooked
1/2 cup lard
2 large tomatoes, peeled and sliced
1 small onion, sliced
1 clove garlic, sliced
1 cup cold water
2 teaspoons salt
2 cups beef broth
avocado, slices for garnish




Soak rice for 15 minutes in hot water to cover. Rince in cold water; frain thoroughly. Melt lard; fry rice until golden brown. Combine tomatoes, onion and garlic in blender; blend until pureed. (If fresh tomtoes are not available, substitute 6 tablespoons tomato paste, 1/2 teaspoon onion juice and 1 crushed garlic clove for the fresh tomato puree.) Add tomato puree to browned rice and simmer until dry. Add 1 cup cold water and salt; cook until water is absorbed. Heat broth until boiling; add to rice. Cover, and simmer until rice is dry and every grain separate. Garnish with slices of avocado.




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