Learned this from my wife’s grandmother, she was raised in Bigfoot, Texas and had to cook for the family from a young age. Her mother Juanita was from Monterrey. When she got married and moved to South San Antonio she eventually cooked for her family of 10. This is legit stuff.
1 cup rice
1 can diced tomatoes
2 cups chicken broth made from water and Knorrs Caldo de Pollo. This mixture should be slightly salty because the rice absorbs it.
1 onion diced
2 minced cloves garlic
Comino( not sure on measurement)
Brown rice, garlic and onions in just enough oil to coat the rice on medium low heat, meanwhile prepare your chicken broth mixture. This mixture needs to be hot. She always told me if you add it cold, it shocks the rice and won’t turn out as good. When rice is brown, add tomatoes and chicken broth, give it a quick stir. Sprinkle comino over the top of the bubbling mixture ( I probably use a little less than a tablespoon). Turn heat down to low. Cover and wait 20 minutes, do not open to check on that shit or you will fuck it up. Take off heat and let it sit for 5. Open and fluff. Voila, the best Mexican rice you’ll ever eat. You can tweak, add jalapeños or whatever prior to closing the lid but don’t deviate from the rest.