Mexican Rice

1 large onion, chopped
2 cups long-grain white rice
2 oz lard or chicken fat, or less as needed
2 cups chicken broth
1 cup diced tomatoes
1 cup tomato juice
1 tbsp chopped parsley
1 tsp minced garlic
1 tsp salt
1 dash white pepper

Saute onion and rice in lard until lightly browned, 6 to 10 minutes, stirring constantly. Turn into baking dish or casserole.

In a large saucepan, combine chicken broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper. Bring to boil. Add broth mixture to rice mixture.

Cover and bake at 350-degrees F for 20 to 30 minutes or until rice is fluffy. Use fork to fluff rice. Let set 15 minutes before serving.

Makes 6 to 8 servings