Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon bacon fat (use lard if you don’t have bacon fat, but we don’t recommend using vegetable shortening since it won’t add much flavor to this dish)
  • 1 cup diced onion
  • 2 teaspoons minced garlic
  • 2 cups fresh tomatoes cored and cut into large one inch chunks (save any juice from cutting)
  • 1½ cups broth (we used vegetable, but chicken or beef will also work)
  • 1 cup long-grain white rice
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Instruction

  • In a medium pot with a tight-fitting lid, melt bacon fat in the oil over medium high.
  • Add onions and garlic and cook for 2 minutes.
  • Add tomatoes with their juice, cover and simmer for 30 minutes.
  • Add stock, bring to a boil and add rice, salt and pepper.
  • Cover and after it comes to a boil, lower to a gentle simmer and cook 20 minutes covered.
  • Remove from heat and fluff with fork before serving.