In a medium saucepan, heat 2 tablespoons of bacon grease over medium heat until shimmering. Add half a finely diced onion and sauté for about 3-4 minutes until the onion turns soft and translucent.

Stir in 1 cup of uncooked long grain white rice into the pan with the onions. Toast the rice for 1-2 minutes, stirring frequently.

Pour in one can of undrained diced tomatoes and 2 cups of low-sodium chicken broth or water. Season generously with salt and black pepper, stir to combine.

Increase heat to bring the mixture to a boil, then reduce to low. Cover and let simmer for 18-20 minutes until the rice is tender and liquid is absorbed.

Remove from heat but keep covered for 5 minutes, then fluff the rice gently with a fork to serve.