Spanish Rice

This is another old family recipe I've been able to get my hands on. I've made some slight modifications to it based on what I usually have on hand in my kitchen. The original recipe is from Vallejo's restaurant in Sacramento, it was published in the newspaper and someone in the family was fortunate enough to grab it.

1 cup rice, uncooked
2 tbsp. canola oil
1/3 cup minced onion
1/2 tsp. minced garlic
1/4 cup tomato sauce*
2 1/2 cups chicken stock
1 tsp. salt

In a frying pan, heat oil over medium heat and add rice. Cook, stirring frequently, until rice is golden brown. Add onion and garlic and cook for another minute. Add remaining ingredients, stir, cover and cook for 10-15 minutes, until liquid has been absorbed and rice is tender.

*I like to use El Pato brand tomato sauce, which is spicy. Sometimes I'll also chop up a fresh jalapeno and toss it in with the onion and garlic.

The original Spanish rice recipe calls for lard instead of oil, and 2 chicken bullion cubes and 2 1/2 cups water rather than chicken stock.