Mexican Rice

1/4 cup diced onion
1 clove garlic, minced
2 tbsp olive oil
1 small to medium Russet potato, peeled and cut in medium dice
1 1/2 cups long grain white rice
2 cups chicken stock
1 cup water plus 1 tbsp tomato paste OR 1/2 cup water plus 1/2 cup tomato sauce
1 tsp cumin
1 tsp salt
1/2 tsp chili powder

It's pretty straightforward: just soften the onions in olive oil with some salt, add the garlic and cumin, then put all that in with washed rice and other ingredients. I used a rice cooker on the white rice setting and the potatoes were perfectly done. Some people add corn and/or peas, but I did neither. I think I will try it next time with brown rice though. We ate this dish with chicken fajitas. Here's a link to the marinade I used. I think it needed a bit of salt and pepper, but was otherwise quite yummy. We made this awhile back with a steak we had in the freezer and that was pretty awesome as well, although a bit oily.