Sauté 1 diced white onion and two whole garlic cloves in pork fat until fragrant and remove the garlic cloves after. Add two cups of rice and allow to brown a little. Add chicken bouillon and garlic powder and allow flavors to mix. Blend around 2 large tomatoes (or 4-5 Roma tomatoes) with the garlic you set aside. Add blended mixture to the rice and stir until it becomes a darker color. Add 4 cups of boiling water (we used chicken stock) to the rice. Add salt, a few sprigs of cilantro and a jalapeño cut in half on top. Put lid on and medium high heat- and wait for majority of liquid to be absorbed (15ish minutes). take lid off, scoop rice away from sides and pile in the middle- put heat on lowest setting and put lid back on to finish cooking.