Ingredients

• 1 cup long grain white rice
• 2 1/2 cups chicken broth
• 1/4 cup tomato paste
• 1/8 teaspoon hot sauce, to taste
• 2 -3 tablespoons bacon grease
• 1 onion, chopped fine
• 2 jalapenos, seeded and chopped fine
• 2 garlic cloves, minced

Instructions

1. NOTE: This step is important as it removes the starch from the rice so it will not stick. --- Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1-2 minutes, stirring with your (clean) fingers or shaking rice around in the strainer. Shake afterwards also to remove excess water/moisture. Set aside.

2. In a large measuring cup or bowl, whisk the broth and tomato paste (and hot sauce if using) to incorporate. Set aside.

3. Heat grease/oil over medium high heat in a Dutch oven (or heavy pot). Add rice and stir until rice is translucent, about 3-5 minutes.

4. Add the onion, jalapeno, and garlic. Saute' for 1-2 minutes until onion is translucent. Stir the broth/paste mixture into the rice. Increase heat to medium high, and bring to a boil.

5. Once it begins to boil, give a final stir and reduce heat to low, cover pot and simmer 20 minutes.DO NOT REMOVE LID. Remove from heat and let sit for an additional 5 minutes STILL covered.

6. Remove lid and stir, fluffing rice. NOTE: If you have little browned crispy rice at the bottom of the pan (not burnt), this is considered a delicacy in Mexico, so don't fight over it!