Mexican Red Rice

This is often mistakenly called Spanish Rice in the United States.

2 tablespoons vegetable oil or lard
1 medium onion, minced
2 garlic cloves, minced
1 cup uncooked Basmati or long-grain rice
2 cups chicken stock
2 small plum tomatoes, chopped, or
     1/2 cup canned tomato sauce
1 tablespoon ground dried New Mexico chile
3/4 teaspoon salt

Pour hot water over rice and let it stand for about 15 minutes. Drain the rice and rinse it well in cold water. Shake the sieve and let the rice drain for a while. Shake the rice to remove any excess water.

In a saucepan, warm the peanut oil or lard over medium heat. Saut