Brown rice in a medium sauce pot over medium/low heat.  Blend garlic, cumin and tomatoes adding to rice and simmer uncovered until rice absorbs liquid which takes about 45 minutes.  Add water or chicken stock as needed.  Serve with refried beans and your favorite main Mexican cuisine.

Above recipe from Steve Gonzales of Stamford, Texas.  Steve's mother, Connie Gonzales does her Mexican rice a little different.  She uses Tomato based chicken bouillon cube and Fiesta Brand seasoning mix and simmer's her rice covered until the rice absorbs all the liquid (about 30 minutes).  Both are excellent recipes!