Arroz Rojo

• 2 tablespoons lard or 2 tablespoons peanut oil
• 2 cups long grain white rice
• 2 garlic cloves, minced
• 1 medium onion, chopped
• 1 (8 ounce) can tomato sauce
• 1 1/4 cups chicken broth
• 2 cups water
• 1/2 teaspoon chili powder (use up to 2 Tbsp, to taste)
• 1 teaspoon black pepper
• 1 teaspoon cumin

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

lard, long grain white rice, garlic, onion, tomato sauce, chicken broth, water, chili powder, black pepper, cumin

Taken from www.food.com/recipe/arroz-rojo-197641 (may not work)