Pretty much like the rice you usually get in Mexican restaurants.
1 c rice
1 Tablespoon oil
1/3 cup tomato sauce
1 tsp garlic powder
1 tsp teaspoon onion powder
1/2 teaspoon cumin
Pinch of oregano
1 Tablespoon chicken bouillon
2 cups low sodium chicken broth
1/4 cup water
Brown the rice in oil until golden. Stir in the tomato sauce and spices, cooking about 30 seconds, then add in the liquids. Bring it up to a low boil, then cover and simmer 10 minute on low heat without touching. Check to see if the liquid is nearly evaporated and the rice is tender. If the rice is still pretty hard, add 1/8 cup water and cook a few more minutes, or if it’s still very wet, cover and let it cook a couple more minutes. Remove from the heat and let it sit, covered, for five minutes to let the rice completely absorb all the liquid, then fluff with a fork.