Mexican Rice

My friend Carol is from Las Vegas and she's very fond of southwestern foods. She shared her recipe for a simple Mexican Rice with me and I make it often, I thought you might like it too:@) This is a nice mildly (yet deeply) flavored rice that's great as a side dish or to add to burritos, etc. I really love it, there's something about this rice that keeps me coming back for "just one more bite"...

One word of caution though, don't think it calls for too little onion and add more (as I once did). 

It's pretty much perfect as is!
8/28/16 Update: This is great using the rice setting on the pressure cooker, cut liquids back to 1 1/2 C total for half  batch.

Mexican Rice
half of one small onion, diced
clove of garlic, minced
*2 Tblsp lard or chicken fat
2 C long grain rice
2 heaping Tblsp tomato sauce
2 C chicken stock
2 C water
big pinch of salt

1. Saute onion in fat for about 5 minutes, add garlic for another minute. *I happened to bake a chicken so I had some chicken fat (which is great in this!), if I don't have that I use olive oil, Carol uses lard.
2. Add the rice and stir to coat each grain with the fat.
3. Add tomato sauce and stir to coat each grain with the sauce.
4. Add stock, water and salt. Bring to a boil, reduce to light simmer, cover and cook until rice is done. Stirring occasionally.

Eat well and have a happy day:@)

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