Created by acerast on November 20, 2011
Step 1: In a medium saucepan, heat the oil. Saute the onion and garlic over medium heat until soft.
Step 2: Add the rice, tomatoes, and chili powder; saute another couple of minutes, stirring to coat the rice with oil.
Step 3: Pour in the stock, sprinkle with salt if desired, and bring to a boil. Reduce the heat, cover the pan, and simmer the rice for 15-18 minutes, until the liquid is absorbed.
Step 4: Remove the pan from the heat and let the rice steam, covered for 5-10 minutes. Serve with your favorite Tex-Mex dishes. (Note: I have made this ahead for a dinner party and reheated it in the oven before serving - it was great.)