1 medium sweet onion, finely diced
1 clove garlic, minced
4 cups chicken broth
1 (28-ounce) can petite diced tomatoes, undrained
2 cups long grain white rice
1/2 teaspoon salt
In a large pot with a tight fitting lid, melt the bacon grease over medium high heat. Add the onions and cook until translucent and tender. Add the garlic and cook for 1 minute. Add the chicken broth and tomatoes. Bring to a boil. Add the rice and stir well. Add salt to taste. Reduce the heat to a low simmer and cover. Cook for 20 to 25 minutes or until tender and most of the liquid has been absorbed. Turn off the heat and allow the rice to rest for an additional 5 minutes to allow the remaining liquid to be absorbed. Fluff the rice with a fork and serve.