In a pan, add olive oil and when hot add the onion, garlic, and tomato, cook on medium high until the oil separates from the mixture.
Add the rest of ingredients except the water and rice, stir for two minutes on medium heat.
Add the water and when it comes to a boil add the rice. When it comes to a boil again, turn the heat to low, cover the pan tightly and let it cook for 15 minutes.
After 15 minutes uncover and stir the rice gently for few seconds. Cover and cook for another 15 to 17 minutes.
Fluff the rice using a fork and serve.
*** If using a pressure cooker, at step #3 Add 2 cups of water and immediately add the rice. Do not wait for it to come to a boil. Cover and cook on high. Wait for one whistle. Lower the heat and wait for 20 seconds then turn off the heat. Let the pressure cooker release the pressure (steam) naturally before you open it.
MAKING MEXICAN CHICKEN
In a bowl add all the ingredients and mix well. I didn’t allow it to marinate but you can for an hour or so.
Preheat oven to 390F/198C.
Place the chicken in a non-stick pan or you can line the baking pan with aluminum foil to prevent the chicken from sticking.
Bake for 40 minutes, then cover with aluminum foil and bake for another 20 minutes or until cooked.
To give a smoky taste and aroma. Burn a charcoal and place it in the baking pan with the chicken, pour one tablespoon oil on the charcoal and cover the pan tightly for 5 minutes.
Add the chicken to the rice and serve hot. This dish is best served with plain yogurt.