Mexican Rice

• 2 tablespoons rendered lard or bacon fat or vegetable/canola oil
• 1.5 cups yellow or white onion, peeled and diced
• Kosher salt
• 2 cups long grain white rice
• 3-4 garlic cloves, peeled and minced
• 1 tablespoon double-concentrated tomato paste
• 1-2 teaspoons freshly ground black pepper
• 1/2 cup tomato puree
• 4 cups rich chicken stock, or bouillon dissolved in water

1. Warm the fat over medium heat in a wide, lidded saucepan.
2. Add the onion, season with a pinch of salt, and cook until softened.
3. Add the rice and garlic, stirring to coat the grains with the melted fat, and cook until the garlic is golden and the rice is toasted and beginning to turn translucent.
4. Clear a spot in the bottom of the pan and add the tomato paste, allowing it to toast briefly before stirring it through the rice.
5. Combine the black pepper, the stock, the tomato puree, and another pinch or two of salt, then add them to the pan, stirring well to incorporate.
6. Bring to a boil, then reduce the heat to low, cover, and continue cooking until the rice is tender and all liquid is absorbed, about 30 minutes.
7. Turn off the heat, fluff with a fork, and let the rice finish in the covered pot for about 10-15 minutes before serving.

lard, white onion, kosher salt, long grain white rice, garlic, tomato paste, freshly ground black pepper, tomato puree, chicken stock

Taken from food52.com/recipes/1918-mexican-rice (may not work)