Mexican-Style Rice

Photo: flickr user permanently scatterbrained

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

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.

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.