Arroz Mexicano

1/2 cup long grain white rice
1/2 medium onion
1 re-hydrated New Mexican chile
3/4 cup + 1 Tbl chicken stock
3 Tbl Red chile sauce
1 clove garlic
1/4 Tsp Mexican oregano
2 Tbl lard
black pepper
Dice the onion, chop the chile and mince the garlic. In a Dutch oven, melt the lard over a medium flame. Saute the onions and the re-hydrated red chile. Add in the rice, stirring frequently until rice begins to become opaque. Pour in chicken stock and chile sauce. Throw in the garlic, oregano, and salt and pepper to taste. Bring the contents of the pan to a boil, cover, and simmer slowly for 20 minutes. Shut off the heat. Allow the rice to rest - for 10 minutes before serving.