1 1/8 C. lard (solid white animal fat — see note)
1 qt. uncooked long-grain rice
5 C. warm tap water
1-1/4 C. each, sliced: green bell pepper and white onion
1 C. pureed fresh tomato
1 Tbsp. each: chicken stock base and ground cumin (cominos)
1/2 tsp. freshly ground black pepper
1-1/2 tsp. paprika

Melt lard into a large, wide pot over high heat. Add rice and bring to a boil in the lard; stir frequently. Cook rice over high heat until golden brown, about 10 minutes. Strain off lard. Return rice to large, wide 3-quart pot. Add water, bell pepper, onion, tomato, chicken base, cumin, pepper and paprika. Cook over high heat 20 minutes until rice begins to expand. Cover with foil and transfer to 350-degree oven for 15 minutes. Remove from oven and mix rice to evenly distribute vegetables.