Arroz a la Mexicana

• 3 tablespoons lard or neutral oil, like corn or grapeseed
• 2 cups long-grain rice, rinsed well and drained
• 4 garlic cloves, peeled
• 1 medium onion, peeled
• 2 large tomatoes, cored, halved, and seeded
• 1 quart chicken stock, preferably homemade (page 160), or water
• Salt and black pepper to tast

1. Heat the oil in a large saucepan with a lid over medium heat.
2. Add the rice and cook, stirring occasionally, until golden brown, about 10 minutes.
3. Meanwhile, put the garlic, onion, and tomatoes in a food processor or blender and puree until smooth.
4. Add this mixture to the rice and cook, stirring, for another 5 minutes.
5. Add the chicken stock and bring to a boil, then lower the heat, cover, and simmer until the water is absorbed and the rice tender, about 30 minutes.
6. Fluff with a fork, season with salt and pepper, and serve.
7. In step 2, substitute 5 fresh poblano chiles, roasted (page 588) and stemmed, for the tomatoes.
8. Add 1/4 cup chopped fresh epazote or cilantro leaves with the chicken stock.

lard, longgrain rice, garlic, onion, tomatoes, chicken, salt

Taken from www.epicurious.com/recipes/food/views/arroz-a-la-mexicana-385838 (may not work)