Mexican Red Rice

Prep:
dice 1 large yellow onion
mince 2-3 cloves garlic

Heat pan over high heat. Add 1-2 TB oil or bacon fat, swirl to coat pan. Add onion, lower to medium heat and cook until translucent and starting to brown.

Then add 1 C basmati or long grain white rice to pan. Stir into oil/onion and toast the rice - about 45 seconds (careful not to burn the rice).

Add 8 oz chopped tomatoes or tomato sauce, 3/4 tea salt, 1 tea chili powder, 1 - 1.5 C broth/stock and additional water if needed.

Simmer with lid on until rice is cooked/absorbs liquid (add water if rice isn't cooked yet)- about 15-20 minutes.