Mixtec-style Rice from The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart by Zarel

Ingredients

• 1 teaspoon salt, or to taste
• 10 to 12 strips of pickled jalapeño chiles (preferably red)
• One ½-inch piece canela
• 2 cups long-grain rice
• 4 cups homemade chicken stock
• 1 large ripe tomato, coarsely chopped
• Freshly ground black pepper
• 4 garlic cloves, minced
• 4 tablespoons lard (preferably home-rendered) or vegetable oil
• ⅛ teaspoon ground cloves
• 1 medium onion, finely chopped
• 1 teaspoon dried Mexican oregano, crumbled