Authentic Mexican Rice

Authentic Mexican Rice 1/4 cup cooking oil 1 cup raw rice (I used Jasmine, but that's because it's my favorite) 1 - 2 cloves of garlic, minced or 1 teaspoon garlic paste 1/4 cup diced onions, yellow or white 1 chicken bouillon cube 1 1/2 cups hot water 1 (8 ounce) can of tomato sauce salt and pepper to taste 1/4 teaspoon dried cilantro (optional) In a bowl, add 1 1/2 cups of hot water and chicken bouillon cube. Set aside and let bullion dissolve. In a deep skillet over medium heat, add oil to pan and let oil get hot - about 3 minutes. Once oil is hot, add dry uncooked rice and onion. Stir constantly until rice begins to turn golden and onion is cooked. Add garlic and cook for another 1 - 2 minutes stirring frequently so garlic doesn't burn. Pour in chicken bouillon water to rice mixture. Add tomato sauce, salt and pepper. Thoroughly mix. Bring mixture to a boil, stirring occasionally so rice doesn't stick to bottom. Once mixture comes to a boil, reduce to low heat, put lid on pan and cook for 20 - 25 minutes until rice is done and liquids have been absorbed. Serve Immediately.