In a large pot with a tight-fitting lid, heat 2–3 tablespoons of bacon grease over medium-high heat until it shimmers, about 2 minutes. Add 1 diced sweet onion and cook for 3–4 minutes, stirring occasionally, until the onions are translucent and fragrant.

Stir in 2–3 cloves of minced garlic and sauté for an additional minute, allowing the garlic to soften and release its aromatic oils.

Pour in 4 cups of chicken broth and one 28-ounce can of undrained petite diced tomatoes. Bring the mixture to a vigorous boil over high heat, stirring occasionally.

Once boiling, stir in 2 cups of long grain white rice and season with salt to taste. Mix well to ensure the rice is submerged.

Reduce the heat to low, cover the pot tightly, and let it simmer for 20–25 minutes.

After the time is up, turn off the heat and let the pot sit for an additional 5 minutes without lifting the lid.

Finally, uncover the pot and use a fork to gently fluff the rice. Serve warm, alongside your favorite meats or veggies.