SoCal Mexican: A Good, Basic Mexican Rice

• 1 tablespoon butter
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1 cup long-grain white rice
• 2 1/4 cups chicken stock
• 2 level tablespoons tomato paste
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• pepper

1. Heat the butter in a medium pot until foamy, then cook the onions and garlic over medium heat until soft and turning translucent.
2. Add the rice and stir around to coat in butter.
3. Add the rest of the ingredients, bring to a boil, then cover and take it down to a low simmer.
4. Cook for about twenty minutes, then fluff the rice thoroughly with a fork and replace the lid until ready to serve.

butter, onion, clove garlic, longgrain white rice, chicken stock, tomato paste, chili powder, cumin, salt, pepper

Taken from www.foodrepublic.com/recipes/socal-mexican-a-good-basic-mexican-rice-recipe/ (may not work)