1/4 cup chopped onion
1/8 teaspoon oregano
2 tablespoons shortening
1/4 teaspoon garlic salt
6 ounces Spanish-style tomato
2 teaspoons shortening
1 cup raw rice, rinsed until water is clear
1 cup chicken broth
1 1/2 teaspoons salt
3 cups chicken broth

Place onion and 2 tablespoons of shortening
in a medium-sized saucepan.
Sauté onion at medium heat
until transparent.
Add tomato sauce,
1 cup chicken broth, salt, oregano,
and garlic salt to onion and
simmer mixture at
low heat for 1 hour.
Set aside.
Add 3 cups chicken broth to rice and
bring to a boil
using medium-high heat.
Reduce heat to low,
cover and simmer for 20 minutes,
or until the broth is absorbed.
Place shortening and rice in a large skillet.
Stir-fry rice at low heat
until the rice is browned,
approximately 15 minutes.
Combine sauce and rice and serve warm.