Mexican Red Rice

"Any time you see a Mexican recipe that says "serve with rice," this classic version will fill the bill. It's great for filling burritos too." From the Firehouse Food cookbook.
We seriously LOVE this recipe. We usually fight over who gets to eat more. I think it's better than most restaurants rice.

1/4 C vegetable oil
1 medium yellow onion, diced
2 cloves garlic, chopped
2 C long-grain rice (Jasmine or Basmati are good)
3 1/2 C chicken broth
1 can (14.5 oz) Mexican-style diced stewed tomatoes
1 packet Goya Sazon - Azafran (Saffron) (This is something we added ourselves.)
salt and pepper to taste

Heat the oil in a large, heavey saucepan or Dutch oven over medium heat. Add the onion and garlic and saute for 3 minutes, stirring occasionally. Add the rice and cook, stirring continuously, until the rice is a light golden color, about 3 minutes. Stir ini the broth and tomatoes; season to taste with salt and pepper. Bring to a boil, then immediately reduce the heat to medium-low, cover the pot, and cook the rice for 20 minutes. Turn off the heat and allow the rice to rest for 5-10 minutes with the lid still in place. Fluff the rice with a fork and serve immediately.

Serves 6