Spanish Rice

This tastes just about identical to our favorite Mexican restaurant's version!  The key is browning the rice first.

Spanish Rice
2 Tbsp vegetable oil
1 cup uncooked rice
1 Tbsp dehydrated onion flakes OR 1/4 small onion chopped
1/8 tsp garlic powder
3/4 tsp salt
1/4 tsp cumin
1/2 small can tomato paste
2 1/4 cups chicken broth

In a large saucepan, add oil and rice.  Cook over medium heat, stirring often, until the rice is golden brown. (If using fresh onion, add the onion and cook 2 minutes.)  Add the dehydrated onion, seasonings, tomato paste, and broth to the pan.  Whisk to combine and bring to a boil.  As soon as the mixture comes to a boil, turn the heat to low and cover tightly.  Cook 20 minutes.  Remove from the heat and fluff with a fork.