My recipe for flavorful, fluffy Mexican rice. For added aromatics, try this using basmati rice (I don't recommend Jasmine rice, as it is a sticky rice more suitable for Asian dishes).
02SET oven rack in the center position; PREHEAT oven to 350°F.
03IN the large bowl of a food processor with the blade intact, add 1/2 medium onion, 1/2 (seeded) green bell pepper (or 1 large seeded fresh jalapeno pepper), and one large fistful of fresh cilantro leaves; PULSE vegetables until finely chopped.
04IN a large, heavy oven-safe pot (with an accompanying tight-fitting lid) add 2 tablespoons hickory bacon drippings and 1 tablespoon vegetable oil (or 3 tablespoons vegetable oil); WARM fat over medium heat.
05ADD the rinsed drained rice to pot; SAUTE, stirring often just until rice begins to turn light golden; MEANWHILE, crush 2-3 garlic cloves using a garlic press; MASH crushed garlic in a small bowl with 1/2 teaspoon salt using a small spoon, until a paste is made; STIR paste into rice.
06ADD the chopped PROCESSOR INGREDIENTS to the RICE SAUTE; COOK just until the onion has softened, stirring as needed.
07ADD the SEASONED BROTH ingredients to the RICE SAUTE (One 14-ounce can chicken broth (1 3/4 cups), one 8-ounce can tomato sauce, 1 tablespoon fresh lime juice, and 1/8 teaspoon ground cumin; STIR.
08BRING mixture to a full rolling boil; COVER rice; TRANSFER rice to preheated oven; BAKE for 30-35 minutes.
09REMOVE pot from oven using hand mitts; FLUFF rice with a fork lightly; SERVE.