Mexican Rice

This is the second thing I learned to  make as a youth.  My dad served a church mission in Mexico and his family has been eating Mexican food since it started.  In college I think I lived off this rice.

Recipe:

3 C long grain rice

1¾-2 Tbs oil

1 med clove garlic, pressed

6-7 Tbs V-8 (can use cut fresh tomatoes, sauce, juice or paste)

6-7 C hot water

1/2 tsp ground celery seed or celery salt

1 tsp dried bell peppers
2 tsp salt

½ onion, wedged (optional)

Lightly brown rice with garlic and onion, if using, in oil on medium-high heat in skillet, stirring constantly, until rice is dry. Add tomato, and then water, celery, salt and dried pepper. Stir well and then hide spoon and don't stir again until it's all done. Bring to boil. Reduce heat and simmer until water is absorbed and rice is tender (you may need to cover it for a while after you turn off the heat).  If making in rice cooker, only add the amount of water specified for your cooker.