MEXICAN RICE (MEXICO)

MEXICAN RICE

1 part rice
1.5 parts water
1 part onion, cut into bite sized chunks
garlic, coarsly chopped (about 2 cloves for each for 1.5 cups
uncooked rice)
one part tomato, diced
cumino and chile powder to taste (about 1 teaspoon of each for 1.5 cups
uncooked rice)
cilantro, 3-6 sprigs
veg. oil (do not use olive oil as it will burn the rice) to taste
chicken bullion (preferably knorr suiza brand) - for vegetarians add some soy sauce and a bit of ginger paste.
1.  Add some oil to a heavy skillet over med-hi heat.  The oil must be enough to
coat the rice.  Stir the rice evenly as it cooks in the oil.  The rice will
turn from clear to white to golden brown as it soaks up the oil.  More oil
may be needed until the right amount for your taste and method is found.  It
should take about 15 minutes or so.  Stir gently until the rice browns.  This is the most important step.
2.  When the rice is nearly browned, add the onion and continue cooking.  when
it is done browning, add the garlic and cook it quickly, then add the water,
tomato, enough bullion for a strong broth (a bit stronger than would be
pleasant to drink), the spices, and the cilantro.  When it comes to a boil
lower the heat to med-low, cover, and let simmer till water is
absorbed (20-40 minutes). 
3.  Stir to redistribute the onion and tomato, remove the cilantro stems if desired, and serve warm w/ frijoles al la chara (pinto beans cooked w/ the same spices and bacon, southwestern style).  garnish meal w/ lime juice.