QUICK MEXICAN RICE
Rec.food.recipes/Beth/1996

1 medium onion
1 garlic clove
1/2 teaspoon salt
1 tablespoon bacon drippings
1 (8 1/4 oz) can stewed tomatoes
1/2 cup chicken broth
1/2 teaspoon chili powder
1/8 teaspoon ground cumin
1 cup instant rice

Cut onion in half. Finely chop 1 half. Cut the other half in very thin slices. Mash garlic with salt to make a paste. Heat bacon drippings in a medium saucepan. Add chopped onion and garlic paste. Cook and stir until
onion is tender. Add stewed tomatoes, chicken broth, chili powder and cumin. Mash tomatoes with a masher or the back of a spoon. Bring mixture to a boil. Stir in rice and sliced onion. Cover and let stand over very low heat 15 to 20 minutes or until liquid is absorbed. Use a heat diffuser if necessary to maintain very low heat. Makes 4 servings.