- 1). Finely-dice half a small Spanish onion, mince three cloves of garlic and set aside. Add 1 tbsp. lard to a heavy-bottomed saucepan and adjust heat to medium-high. Traditional Spanish rice uses lard, although solid vegetable shortening may be substituted for dietary concerns.
- 2). Add 1 1/2 cups long-grain rice to the saucepan and cook, stirring constantly, until toasted and golden-brown. Add the garlic and onion to the saucepan and incorporate thoroughly. Immediately add 2 crushed tomatoes, 30 oz. of unsalted chicken stock, kosher salt and freshly-ground black pepper to taste.
- 3). Bring to boil, cover and reduce heat to low. Cook for approximately 20 minutes; add stock and adjust seasoning if needed. Finish the hot rice with 1 tbsp. chopped fresh cilantro.
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