Mexican Rice (oven baked)

What I love about this recipe is that you don't have to worry about it over- or under-cooking. Once you have everything in the oven, you know exactly how to time your other dishes (carne asada, maybe?). This rice dish is top quality and dare I say, better than any rice you'd find in a Mexican restaurant.

Mexican Rice (oven-baked)

Ingredients
2 tablespoon Vegetable oil
1 large Onion ; chopped
1 large Onion ; chopped
2 teaspoon Minced garlic
1 1/2 teaspoon Chili powder
1 1/2 teaspoon Cumin
Fresh chopped cilantro to taste (I use about 1/2 bunch)
1 cup White rice ; uncooked
2 cups Chicken broth ; about 1 can
1/4 cup Tomato sauce

Instructions
Preheat the oven to 350°F (175°C).

Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, cilantro and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid.

Bake at 350°F for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.