Ingredients

• 2 tablespoons lard or peanut oil
• 1 cup long grain white rice
• 2 cloves garlic , minced
• 1 medium onion , chopped
• 2 romas (plum) tomatoes , seeded and chopped
• 1 , 8 ounce
• 1.25 cups chicken broth
• 2 tablespoons chili powder
• 0.5 teaspoons salt

Instructions

1. 1 Heat the lard in a large heavy skillet over medium-high heat. Add the rice, and stir until rice is toasted. Add the garlic and onion; cook and stir until the onion just begins to brown. Stir in the tomatoes, tomato sauce, chicken broth, chili powder and salt. Bring to a boil, then reduce heat to low, cover, and cook for 20 to 25 minutes, or until rice is tender. Let stand for 5 minutes, covered, before serving.

Nutrition per serving