Mexican Rice

This works as a great side to any Mexican dish.  I served it tonight with empanadas, but it goes with enchiladas, tacos, etc.  This version served three to four people.  

1/2 cup chopped onion

1-2 cloves minced garlic

1/2 a medium tomato, diced to a pulp

1 Tablespoon vegetable oil

1 tablespoon chili powder

1/2 teaspoon cumin (you can add more here, but I'm not a fan of a strong cumin flavor so I don't use much)

1/2 teaspoon salt (or to taste)

1/4 teaspoon fresh ground black pepper (or to taste)

2/3 cups long grain white rice

1 1/3 cups chicken stock or water

1/2 lime, juiced

1.  Heat the oil to shimmer in the bottom of a heave bottom sauce pan.  Cook the onion and garlic for 5-8 minutes, until the onion is translucent.  Add in the chili powder, salt, pepper and cumin and cook until fragrant.  

2.  Add in the rice and stir to coat well with spices.  Toast slightly.  Add in lime juice and broth/water.  Bring to a simmer and cover.

3.  Cook for about 20 minutes, until rice is cooked through and liquid is absorbed.  Fluff and serve.