Rice with Ham

Ingredients

• equal parts manteca (lard)
• equal parts olive oil
• parsley
• garlic
• tomato
• onion
• small pieces jamón (cured ham)
• 1 jícara per diner rice
• 2–3 jícaras per diner caldo (broth)
• to taste salt

Instructions

1. Heat equal parts lard and olive oil in a heavy pot. Add chopped parsley, garlic, tomato, and onion, and fry briefly until fragrant and softened.
2. Add the small pieces of jamón (cured ham) and stir to combine. Add the rice and stir to coat thoroughly with the fat and aromatics.
3. Season with salt to taste. Pour in the caldo (broth)—use approximately 2–3 jícaras of liquid per jícara of rice, depending on whether you prefer the rice dry and separate or soupy and brothed. Bring to a boil, then reduce heat and simmer gently, uncovered, until the rice is tender and the liquid is absorbed (about 15–20 minutes). Do not stir once the caldo has been added.