Mexican Rice

1 c. rice
1 Tbs. Butter
2 cloves of garlic crushed
1 roma tomato diced
3 c. water
1 cube of Caldo de Tomate (found in the Mexican isle of your grocery store)

In a sauce pan, melt butter. Add rice and garlic and stir until rice starts to turn a golden brown. Add tomatoes and stir. Add water and caldo de tomate. Cook until all the water is dissolved. If rice is not cooked all the way, you may need to add more water. Stir and enjoy!