Quick Mexican Rice - onion

Method

• 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 15-20 minutes or until liquid is absorbed.
• Use an asbestos heat diffuser if necessary to maintain very low heat.