Mexican Rice

This goes really well with tostadas or enchiladas but it also is quite tasty just on its own. Make sure to use decent rice (Meijer's own doesn't work well with this) and the tomato sauce IS essential.

Olive oil
1 cup uncooked rice your choice
1/2 onion
2 cloves garlic, minced or crushed
2 cups cold water
Coarsely chopped small roma tomato, chopped into about 4 pieces
Hot pepper of your choice, sliced lengthwise
Tomato sauce (I'd say a little less that 1/4 cup)
1 Tbsp chicken bouillon
1 tsp ground cumin
Salt, to taste

Put a little olive oil (Tbsp or so) into a medium-sized pan and heat to a medium temperature, add the rice, uncooked, and brown in the oil. Make sure all the rice is lightly coated with the oil. You do not have to stir the rice around very much at first, while browning, but as the rice becomes browner you want to be stirring it around to make sure it all browns evenly and doesn't burn. It will turn brown, but it's not burning unless it's turning dark/black. Towards the end of the browning, add the garlic so that it is sort of sauteed/browned.

Next, dump the water on the rice (it will steam up loudly) and add the remaining ingredients. Stir well and cover (with a small air escape). Reduce heat to medium-low to medium, and let cook for 20-30 minutes. (Cooking time and temperature varies with your stove. Check after 20 minutes to make sure you don't burn.)The essential rule of this recipe is "Do Not Peek" while the rice is cooking. When it is ready, all the water will be absorbed, the rice will fluff, and each grain will be "split open" because of the browning. It should be dry, not saucy. You can adjust the spices/peppers to your taste. The recipe can be changed by keeping with the 1 cup rice/2 cups water ratio, and adjusting remaining ingredients.