Tonight I'm making BDL's chile verde. At the end of the recipe BDL says The art of Mexican rice is something we’ll take up later. Unfortunately, later hasn't happened yet. /img/vbsmilies/smilies/smile.gif So I was wondering, what is the art of Mexican rice? Up until now I've sauteed the rice in hot oil until the kernels break, then add some tomato paste and cook it, add garlic powder and cumin, water/chicken stock and simmer until cooked. But maybe there's a more proper/better way? Please enlighten me. Thanks!