Arroz a la Mexicana (Mexican Rice)

1 clove garlic

1/2 tsp. salt

3 Tbs. lard, oil or shortening

1 cup long-grain rice

1 small onion, chopped

2 cups hot chicken, beef or vegetable broth

1 cup tomato puree

With fork mash garlic and salt to a paste; set aside.  Heat oil in large skillet or Dutch oven.  Add rice; cook, stirring until almost golden.  Add garlic paste and onion;  Cook until rice is golden. Stir in broth and tomato puree.  Bring to boil;  Cover; boil 3 minutes or until most of liquid is absorbed.  Reduce heat; simmer covered 30 to 40 minutes until rice is tender.

This rice is sooo good.  Better than most of the rice you find in Mexican restaurants.