Heat oil in dutch oven. Add onions and saute until translucent.
Add garlic part way through.
Add rice and cumin and saute until translucent.
Add remaining ingredients, bring to a boil, then simmer 15-20 minutes, stirring occasionally, until liquid is absorbed.
* If you like your Mexican Rice more fluffy and less sticky, start by putting the raw rice in a strainer and rinsing for about 2 minutes under running water to remove some of the starch from the outside of the rice.
Recipe by Culinary Musings at https://www.culinarymusings.com/2013/08/dutch-oven-mexican-rice/