Arroz Mexicano II

2/3 cup long grain white rice
1/2 medium onion
2-3 canned tomatoes
1 clove garlic
1 1/3 water or chicken broth
1 Tsp chile d'arbol powder
1/4 Tsp ground cumin
1/4 Tsp ground coriander
black pepper
2 Tbl bacon grease or lard
Chop the onion, quarter the tomatoes and mince the garlic. In a Dutch oven, heat up the bacon grease. Saute the onion and bell pepper until soft. Stir in the rice and saute until the rice is opaque. Pour in the water. Throw in the tomato, chile powder, cumin, coriander, garlic and salt and pepper to taste. Stir once. Bring the liquid to a rapid boil, cover the pan and the reduce the heat to a slow simmer. Cook for 20 minutes. Shut off the heat. Allow the rice to rest - for 10 minutes before serving.