Chorizo Mexican Rice

This is a favorite at our house. Tonight we're celebrating a birthday and having a Mexican dinner. Stan is making his famous cheese and onion enchilladas, and I'm making this fabulous rice dish to accompany it. I first got this recipe in 1981 and have been making it ever since. It's very easy, and the taste is not like you'll find in any restaurant. (Please keep in mind that at higher altitudes it may cook faster.)

CHORIZO MEXICAN RICE

1 lb. chorizo (pork or beef) (I prefer pork)
¼ cup lard (or shortening)
2 cups uncooked rice
½ cup minced onion
1/3 cup tomato puree
4 cups regular strength beef or chicken broth

Skin chorizo and brown in lard. Mash with a fork; remove and reserve.

Brown rice and onion in the same fat. Add chorizo back in with tomato puree, and stock. Cover.

Cook on top of range over medium heat for roughly 2 hours, or in a 350º oven for 2-3 hours, until rice is fluffy.

Note: you need to check it periodically, stopping cooking when the consistency you like is reached. Add more stock if needed; and you may add salt to taste if desired.
Serves: A Lot!