Quick Mexican Rice

Directions

1. 1
   Cut onion in half.
2. 2
   Finely chop 1 half.
3. 3
   Cut the other half in very thin slices.
4. 4
   Mash garlic with salt to make a paste.
5. 5
   Heat bacon drippings in a medium saucepan.
6. 6
   Add chopped onion and garlic paste.
7. 7
   Cook and stir until onion is tender.
8. 8
   Add stewed tomatoes, chicken broth, chili powder and cumin.
9. 9
   Mash tomatoes with a masher or the back of a spoon.
10. 10
    Bring mixture to a boil.
11. 11
    Stir in rice and sliced onion.
12. 12
    Cover and let stand over very low heat 15-20 minutes or until liquid is absorbed.
13. 13
    Use an asbestos heat diffuser if necessary to maintain very low heat.