Arroz a la Mexicana (Mexican Rice)
Source: Houston Chronicle
Rusty Stover, the reader who contributed it in 1982, wrote: "This is the best authentic Spanish Rice I have ever tasted. Real Spanish Rice (Arroz Mexicana), as made by the Mexicans, is always browned first in a skillet. This adds to the flavor.

1 1/3cups uncooked rice
3 tablespoons cooking oil or shortening
1 each, diced: medium onion and garlic clove
2 beef bouillon cubes dissolved in 2 cups water
1(8-ounce) can tomato paste (I suggest using less)
1 tablespoon minced parsley, fresh or dried
1/2 pound fresh mushrooms, thinly sliced (optional)
1 tablespoon ground cumin (cominos)
1 teaspoon ground coriander

Fry rice in oil in large (12-inch) skillet over medium heat until an opaque yellow, stirring to prevent burning.

Add onion and garlic; saute until transparent.

Add bouillon (be careful pouring it into the pan, as it will steam).

Stir in tomato paste, parsley, mushrooms, cumin and coriander. Reduce heat to simmering, cover pan and simmer 20 minutes or until all water is absorbed. Check often and stir to prevent sticking.