Arroz Rojo

Heat the lard in a large heavy skillet over medium-high heat. Add the rice and stir until rice is toasted. Add the garlic and onion; cook and stir until the onion just begins to brown. Stir in the tomatoes tomato sauce chicken broth chili powder and salt. Bring to a boil then reduce heat to low cover and cook for 20 to 25 minutes or until rice is tender. Let stand for 5 minutes covered before serving.