Mexican Rice

1 tablespoon oil
1 1/2 cups long grain rice
3 1/2 cups water
1 tablespoon cumin seed
6 cloves garlic, chopped
1/2 medium onion, chopped
1 can tomatoes
4 teaspoons chicken bouillon

Drain and chop the tomatoes reserving the liquid. Add enough water to equal 3 1/2 cups of liquid total. Dissolve the bouillon in the liquid.

Heat the oil over medium heat in a large frying pan. Add the rice and saut