This is yummy! To me this tastes better than the rice you get as a side dish at so many mex restaurants. From Texascooking.com
- Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown.
- Add the garlic and chopped onion, and sauté until the onion just begins to brown.
- Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower heat and cover.
- Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and serve.