Spanish Rice

1 TBS shortening

1 1/2 cups long grain rice

1/4 large onion, finely chopped

2-3 cloves garlic, finely chopped

2 whole tomatoes from 15 oz can

1/4 cup liquid from canned tomatoes

30 oz chicken broth

Open can of tomatoes and chicken broth and set aside. Heat shortening in saucepan on med-high heat. Add rice, stirring constantly. When rice is brown, immediately add the onion and garlic and stir so it is evenly mixed. Quickly add the 2 tomatoes (Squish them in your hand). Add 1/4 cup of liquid from can of tomatoes and all chicken broth. Bring to a full boil, over and reduce to med-low. Let simmer until rice is tender and most of broth has evaporated, about 20-30 minutes. Remove from heat and leave covered until ready to serve. I usually add a few frozen peas near the end.