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Guadalajara Spanish Rice

Source: Guadalajara, Houston, Texas areaServes 6 to 8.1 1/8 cups lard
1 quart uncooked long-grain rice
5 cups warm tap water
1 1/4 cups sliced green bell pepper
1 1/4 cups sliced white onion
1 cup pur?ed fresh tomato
1 tablespoon chicken stock base
1 tablespoon  ground cumin (cominos)
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons paprikaMelt lard into a large, wide pot over high heat. Add rice and bring to a boil in the lard; stir frequently. Cook rice over high heat until golden brown, about 10 minutes. Strain off lard. Return rice to large, wide 3-quart pot. Add water, bell pepper, onion, tomato, chicken base, cumin, pepper and paprika. Cook over high heat 20 minutes until rice begins to expand.Cover with foil and transfer to a 350 degree F oven for 15 minutes. Remove from oven and mix rice to evenly distribute vegetables.

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