To make great Mexican rice, saute chopped onion, chopped garlic and 1 1/2 cups of raw, long-grain rice in hot oil until the onion is translucent and the rice yellow, stir in 2 1/2 cups of chicken broth and 1 cup of tomato sauce, bring the mixture to a boil, and simmer for 20 minutes covered. Fluff the rice with a fork before serving.
For best results, start by heating 2 tablespoons of canola oil in a large saucepan. Add 1/4 cup of finely chopped onion, and cook it, stirring occasionally, until it is soft. Stir in the rice, and cook another 5 minutes to get the rice a rich yellow color. Add three cloves of finely chopped garlic, and cook while stirring for just a minute to soften the garlic.
Slowly stir in the chicken broth and tomato sauce to avoid splattering the hot oil. Turn the heat to high, and bring the mixture to a boil. Cover the pot, and reduce the heat to low. Keep the pot tightly covered for the full 20 minute period. Then remove the pan from the heat, remove the cover, and fluff the rice.
If necessary, substitute 1 teaspoon of garlic powder or 1 teaspoon of onion powder for the garlic or onion. Salsa or chopped stewed tomatoes are possible substitutions for the tomato sauce.