Open can of tomatoes and chicken broth and set aside. These ingredients have to be added quickly, so have them ready.
Heat lard or shortening in a saucepan on medium-high.
Add rice, stirring constantly. When rice is brown, immediately add the onion and garlic and stir so it is evenly mixed. Quickly add the 2 tomatoes (squish them with your hand). Add 1/4 cup of liquid from the can of tomatoes and 3/4 of the entire amount of chicken broth.
Bring to a full boil, cover and reduce heat to medium-low. Let simmer until rice is tender and most of broth has evaporated, about 20 to 30 minutes (the remaining broth can be added if rice is still a little hard). Remove rice from heat and leave covered until ready to serve.