Title: Acapulco-los arcos mexican rice
 Categories: Mexican, Rice
      Yield: 8 Servings
 
      1 lg Onion; chopped
      2 c  Long-grain white rice
      2 oz Lard or chicken fat; or less
           -as needed
      2 c  Chicken broth
      1 c  Diced tomatoes
      1 c  Tomato juice
      1 tb Chopped parsley
      1 ts Minced garlic
      1 ts Salt
      1 ds White pepper
 
  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.