My Mom's Mexican Rice

This is one of the 3 things I knew how to make when I got married. Thank goodness my husband likes it. :)

3 Chicken Bullion Cubes
1 small can of tomato sauce
1 can of petite diced tomatoes with green chilies (optional)
Water
1 to 2 TBSP olive oil
1 TBSP Minced Garlic
Diced or Dried Onion to taste
3 cups of white rice
About 1 TBSP Cumin
1 to 2 TBSP of Chili Powder
1/4 tsp Oregano

In a LARGE measuring bowl, let chicken bullion cubes soak in about 1 cup of hot water until they are soft then mix. Add tomato sauce, diced tomatoes, and water until you have 5 cups of liquid.
In a large skillet sautee' olive oil, garlic, and onion. When the oil is sufficiently hot add the 3 cups of white rice. On medium heat stir rice and oil until most of the rice has turned white, rather than translucent.
Add your 5 cups of liquid and stir until it starts to boil.
Cover and turn the heat down to a medium low. Let it simmer for about 40 minutes. Do not remove the lid or your rice will stay crunchy.
After 40 minutes, remove cover and fluff with a fork.