2 c. uncooked rice
6 Tbsp. lard
2 small onions, finely chopped
2 cloves garlic, minced
4 medium sized tomatoes, peeled and chopped or 1 c. tomato puree
4 c. regular strength beef or chicken broth
2 or 3 canned green chile slices, chopped
2 Tbsp. chopped parsley
1 c. pimiento-stuffed green olives

Brown rice lightly in lard. Add onions, garlic and tomatoes. Cook 2 to 3 minutes. Add 3 cups of broth. Cover and simmer on top of range 25 to 30 minutes or bake in covered casserole in 350° oven for 50 to 60 minutes. Garnish with chiles, parsley and olives. Use leftover broth, if you want a more moist rice.