Instructions: Heat lard in a heavy saucepan. Add garlic and saute 1 minute. Add rice and saute gently 1 to 2 minutes. Add water and salt and bring to a boil. Lower the heat, cover tightly and cook for 15 to 20 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork and add chopped parsley. Serve on a platter with shrimp in the middle (refer to the "Picante De Camerones (Shrimp in Picante Sauce)" recipe which is included in this collection).

This recipe yields 4 to 6 servings.

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