Mexican Rice

Saute onion until translucent, but not brown. Add rice and garlic. Saute together until rice is golden. Drain liquid from tomatoes into meauring cup. Add enough broth to meet the amount suggested for your boiling your rice. Top it off with just a tablespoon or two extra water/broth. Add tomatoes and broth to your rice. Stir in green chiles and cumin, with a few dashes of salt and pepper. Stir until blended together. Cover the pan, then simmer for required amount of time. Fluff rice, then serve as is or topped with a tiny bit of grated cheese. VARIATIONS: to make this hotter, use extra hot green chiles. You can also add jalapenos. To make it milder, use red and/or green bell peppers instead of chiles. You can also add fresh/canned corn, beans (but just a few), carrots, green onions, or other veggies you might like. Put them in at the same time as the broth, so they steam with the rice. If you put beans, or several veggies, in the rice, make sure you add a bit more water/broth (the beans and veggies will absorb some of the water needed by the rice).