This is my version of Mexican rice.
3 cups of white rice
2 tbsp. oil
½ tsp. Cumin
½ tsp. Chili powder
½ cup of water
1 tsp. minced garlic
1 tsp. powder chicken bouillon
1-½ cups of chicken broth
1 8oz can of tomato sauce
Put oil in deep pan and heat at medium high.
Then add in the rice and brown slightly. (Do not walk away at this time. Rice can burn) Stir rice constantly until rice takes on a light brown color.
Then add in tomato sauce and stir rice until the rice is well coated with the tomato sauce.
Then add in the garlic and stir until well combined.
Add in water and broth and cook until liquid evaporates and then put a lid on the pan.
Cook for about 25 minutes or until the rice is done.