You will need a Teflon coated pan with lid( Glass lid, so you can see inside)and a garlic squeezer.
Ingredients: This will feed family of 4 plus left over.
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1 1/2 cup of rice ( I like Jasmine rice, but long grain is good,too)
1/4-1/2 of Medium size Onion minced
1/4-1/2 of Medium size Onion minced
2-3 cloves of garlic ( Use fresh garlic! It taste different.)
1 Table spoon of oil
1/3 -1/2 can of Tomato paste( small Can)
3 3/4 cups of water( the amount of rice times 2.5)
1 cup of frozen corn( optional)
Chicken flavor Bouillon see the picture below,
You have to get this exact powder to make authentic Taste.You can get this at American store. Check the Mexican food section.
Sam's club has a huge bucket by the spice section
It's called "Caldo Con sabor de pollo."
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1. Heat oil and squeeze the garlic through a garlic squeezer into oil and add onions. Stir them in medium heat until Onion is started to turn brown.
2. Add rice and roast them well in a medium low heat. Take time here!! 5-10 minutes
3. Add water, tomato paste and Bouillon( see the picture below for the amount) and mix well until you don't see lumps of tomato paste and bring it to boil and let it boil for a minute. Keep eye on the bottom and make sure it doesn't burn! 
I'm not sure how much bouillon, so I took picture. I use 2 teaspoons full, but you can see,it's mountain of powder. When it's done, you can add it later as needed.
4. Turn down the heat to Lowest setting. Put a lid on and let it cook for a while. about 20 minutes. Try not to open. If you want to see, I recommend using a glass lid. No need to stir!
5. when the water is almost absorbed into rice, open the lid and use fork to fluff the rice. At this point, if you would like to add corn, you may.My friend uses caned corn and put it with water in the beginning. Take your time and fluff bottom up. try not to mush rice.
6.Cover and let it cook for another 3-5 minutes depends on how much water is left. Then turn off the heat and let it stand for 10 minutes. This usually takes care of access water.
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Suggestion:
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Instead of Tomato paste, you can also use tomato source or diced tomato even fresh cut tomato. Just adjust the amount of water.
You do not need to use any tomato at all. We had corn rice without any tomato product with shish kabobs. Add saffron and now it's the yellow saffron pilaf.
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Amount of water and the heat is the most tricky part of cooking rice. My friend uses more water than I do, so you have to try and experiment.
