| 1 Tbsp. lard
1 cup rice 1/2 tomato, chopped 1/4 onion, chopped 1/4 bell pepper, chopped |
1/2 tsp. salt
1/4 tsp. pepper 1/4 tsp. garlic powder 2 Tbsp. tomato puree 2-1/2 cups chicken stock |
Melt the lard in a 2 quart saucepan over medium heat. Add the rice and brown lightly, stirring constantly. Add the tomato, onion and bell pepper and fry until tender, stirring often. Add the salt, pepper, garlic powder, tomato puree and chicken stock. Bring to a rolling boil. Cover, reduce heat and simmer 20 minutes or until all the liquid is absorbed.
