Arroz Rojo - cooking recipe

Ingredients

2 tablespoons lard or 2 tablespoons peanut oil
2 cups long grain white rice
2 garlic cloves, minced
1 medium onion, chopped
1 (8 ounce) can tomato sauce
1 1/4 cups chicken broth
2 cups water
1/2 teaspoon chili powder (use up to 2 Tbsp, to taste)
1 teaspoon black pepper
1 teaspoon cumin

Preparation

Heat the lard in a large heavy saucepan over medium-high heat.
Add the rice and stir until rice is toasted.
Add the garlic and onion (if using); cook and stir until the onion just begins to brown.
Stir in the tomato sauce, chicken broth, water, chili powder, and salt.
Bring to a boil, then reduce heat to low, cover, and cook for 20-25 minutes, or until rice is tender.
Let stand for 5 minutes, covered, before serving.