Mexican Rice like Casa Guadalajara

A few years ago I set out to make Mexican rice like my favorite Mexican restaurant in San Diego. Casa Guadalajara makes my favorite mole and my favorite rice. Their rice includes celery and frozen mixed vegetables. It doesn’t look traditional but is very delicious. The bf even approves of the recipe.

Mexican Rice
2 tablespoons bacon drippings or oil
2 cups long grain rice
1 onion, diced
1 garlic clove, minced
1 jalapeno, seeded and diced
1 can diced tomatoes
2 stalks celery, chopped
salt
pepper
4 cups chicken broth
2 cups frozen mixed vegetables

1. Heat bacon drippings or oil in a large dutch oven. Add the rice and cook until slightly toasted and golden. Add the onion and garlic and cook about a minute longer. Add the tomatoes (including liquid) and cook until liquid has evaporated.
2. Add the jalapeno, celery, salt, pepper and chicken stock. (I usually use the juices from cooking chicken guisada meat and add chicken broth to make 4 cups. This time I used the meat juices from the carnitas.) Bring to a rapid boil and then cover and reduce the heat to a simmer. Cook about 15 minutes and then add the frozen mixed vegetables but do not mix in. Cook another 5 minutes or until the liquid has been absorbed and rice is tender. Turn off heat and let the rice rest at least 15 minutes before fluffing with a fork.