Mexican Rice

1 small onion chopped
1 tbsp. oil
1 clove garlic minced
1 cup of rice
1 tomato peeled, chopped 
2 cups consomme broth
1/2 tsp. cumin
dash salt 
Cook onion in oil until tender but not browned. Add garlic, 
rice and cook, stirring often, until rice is pale golden. Add 
tomato, consomme, cumin add salt. Bring to a boil, cover and 
simmer over very low heat until liquid is absorbed and rice 
is tender, for about 20 minutes. Makes 4-6 servings.