Green chile rice

1 Tbsp canola oil or rendered bacon fat
2 Tbsp finely diced white onion
1 cup long grain white rice
1 tsp ground cumin
1 1/2 tsp chili powder
1 clove garlic, finely minced
1 1/2 cups chicken stock, heated to steaming
1/2 cup green salsa (I like Herdez salsa verde)
1/2 tsp salt, optional depending on saltiness of chicken stock
cilantro, washed and minced, for garnish
squeeze of lime, for garnish

Heat oil on med-high heat until shimmering.  Add onion and saute until translucent and soft.  Add rice and saute until rice turn white, stirring constantly to avoid sticking.  Add garlic and spices and saute briefly (until fragrant).  Pour in hot stock, salsa, and salt (if needed) and deglaze pan a bit.  Bring to a rolling boil, cover and reduce heat to low for 20-25 minutes.