Mexican Rice. 2 tomatoes, 2 shallots, 2 cups rice, rinsed, 6 cloves of garlic, minced, 2 jalapenos, minced, 2 cups chicken stock, 2 tbsp tomato paste, 1 tsp salt. Core tomatoes and add with shallots to food processor. Saute rice in pot and cook until toasted. Add garlic and jalapenos, stir for 5 min. Add tomatoes and shallots, stock, tomato paste, and salt. Bring to boil. Cover and put in 325 oven for 15 min. Stir and return to oven until finished, 15-20 min.
Garlic Butter Rice. 1/3 cup butter, 1/2 cup white rice, 1 chicken bouillon cube, 3 cloves minced garlic. Dissolve bouillon cube into 1.5 cups water, add butter and minced garlic. Pour in and cook rice once butter is melted. Add more butter if needed.