Directions:

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 Posted to TNT Recipes Digest by "cathylielausis@mindspring.com" on Mar 17, 1998