Sauté the aromatics

• Warm the oil in a pan over medium heat.
• Add the sliced onion and sauté until it begins to brown.
• Add the peeled garlic cloves and cook with the onion for a few more minutes.

Toast the rice

• Add the rice to the pan and toast for a few minutes until lightly golden.

Add the seasonings and liquids

• Stir in the tomato bouillon.
• Add the garlic powder.
• Stir in the tomato sauce.
• Add the chicken broth.
• Stir in the chicken bouillon.

Simmer the rice

• Bring to a simmer, cover, and cook on low heat for 20 minutes.

Finish cooking

• Uncover the rice and gently loosen the edges with a spatula to prevent sticking and burning.
• Cover and continue cooking on low heat for 7–10 minutes.

Fluff and serve

• Uncover the rice, turn off the heat, fluff up and mix the rice to prevent it from burning, and remove the garlic cloves.