This is the rice typically served at Mexican Restaurants with a slightly orange color.
2 T Vegetable Oil
1/3 Cup Yellow Onion Chopped, medium coarse
3 Cup Short Grain Rice
2 Cups Chicken Boilion
1 T Chili Powder
1 t Grouind Cumin
1 t Garlic Powder
Heat oil in skillet. Add onion and rice. Roast rice until it is lightly browned constantly stirring. Add chicken broth tomato juice ground cumin. Cover and simmer for approximately 20 minutes. Be sure to check to make sure there is enough water. If there isn't add some 1/8 c at a time.