Mexican Rice (Arroz Mexicano)

Soak rice in hot water 25 minutes, drain and let stand to dry for 1 hour. Heat shortening, add rice and fry until rice begins to brown. Add the cumin, pepper, garlic, onion, salt and tomato. When the liquid has evaporated, add stock a little at a time, as needed, cover and cook over low heat until rice is soft and stock has been absorbed or about 25 minutes.