Mexican Hot Rice
|Uncooked rice||1⁄2 Cup (8 tbs)|
|Lard/Bacon drippings||2 Tablespoon|
|Onion||1 Large, finely chopped|
|Ripe tomatoes||4 Large, chopped|
|Chicken stock||4 Cup (64 tbs), boiling|
|Ground mild red chili/Hot chile for spicier flavor||3 Tablespoon|
1 Rinse the rice well with several washings of cold water.
2 Heat the lard or bacon drippings in a large heavy skillet. Add the rice and stir until it becomes brown. Add the onion and cook until it is golden.
3 Add the tomatoes, boiling stock, salt and chile. Add chile 1 tablespoon at a time, tasting after each addition. Add more salt if you prefer the rice saltier. Steam until rice is fluffy, about 15 minutes. After 15 minutes, check doneness and cook a bit more if needed.