Tex-Mex Rice
2 Tbs (30 ml) lard (traditional) or vegetable oil 1 onion, finely chopped 1 red bell pepper (capsicum), cored, seeded, and finely chopped 1-2 cloves garlic, finely chopped 1-2 jalapeños, seeded and finely chopped 1 cup (250 ml) long-grain rice, rinsed 2 Tbs (30 ml) tomato sauce 1 tsp (5 ml) chile powder Salt and freshly ground pepper to taste 2 cups (500 ml) chicken stock or water
Heat the lard in a pot over moderate heat and saute the onion, bell pepper, garlic, and jalapeño until tender but not brown, about 5 minutes. Add the rice and stir to coat the grains with oil. Stir in the tomato sauce, chile powder, salt, and pepper and cook for 2 to 3 minutes. Add the chicken stock and bring to a boil, stirring occasionally. Reduce the heat to low and cook tightly covered for 15 minutes - do not stir. Remove from the heat and let sit covered for 10 minutes before fluffing with a fork. Serves 4 to 6.