Spanish Rice for all New Mexico Meals

How to make an awesome Spanish rice for all New Mexico meals. This is the way my grandmother made it for 75 years. This is the one New Mexico dish where you can say that the only tradition, the only authenticity, is to make it your own way. Basic flavors however will always be white rice, onion, garlic and tomato, and most often chicken flavor. Some use chicken stock, some bullion. Some people make it with fresh tomatoes, tomato paste, etc. Some make it with parboiled rice. Some use garlic only, or garlic powder only. Etc. Etc. I usually use lard for the oil.

Recipe

1 cup long grain white rice
2 TBS corn oil
1/4 cup diced onion
1 clove garlic
1 8-onuce can of Contadina tomato sauce
1 tsp Knorr chicken bullion
Sprinkle of quality garlic powder
1 1/2 cups of cold water
1 tsp salt

Heat up oil on medium high heat. Add rice - toast until brownish in color, stirring frequently. Stir in onion and cook about a minute until clear. Add garlic and allow to sizzle for a few seconds. Add tomato sauce. Stir. Sprinkle bullion on top. Sprinkle a little garlic powder on top. Stir. Cook about 2 minutes in sauce. Add water. Add salt. Bring to rapid boil. Cover. Simmer 20 minutes. Remove from burner. Remove cover for 10-15 seconds. Replace cover for 10 minutes. Fluff with fork. Replace cover for 5 more minutes. Serve.