Mexican-Style Rice
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 medium Onion
1 Carrot, sliced thin
1 medium Fresh tomato
1/2 medium Bell pepper
1 stalk celery
1 cup Rice
2 tablespoons Lard or bacon drippings
2 cups Chicken broth
1/2 teaspoon Salt
1/4 teaspoon Black pepper
1/4 teaspoon Cumin
1 can (8-oz) tomato sauce
1 Chicken bouillon cube

Preparation

1 This was given to me by a friend who grew up in Arizona and whose mother is an excellent cook:Clean and cut up vegetables. Brown rice in lard or drippings until golden. 2 Add all ingredients, cover and lower heat until barely simmering for twenty to twenty-five minutes. Do not lift cover! Rice should be dry and every grain fluffy.