Mexican spice and Spanish rice

First, the spice...

• 1/2 cup chili powder
• 1/4 cup Hungarian sweet paprika
• 1 Tablespoon ground cumin
• 1-1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground dried chipotle chile pepper
• 2 teaspoons dried oregano leaves
• 1 teaspoon salt

I made half this recipe, although next time I'll make it all. Good spice (I'd like it hotter, but Lisa needs to eat, too.)

Next, the rice...

• 2 tablespoons olive oil (can use up to 1/4 cup)
• 1 onion, chopped fine
• 1 garlic clove, minced
• 2 cups of medium or long-grain white rice
• 3 cups* chicken stock (or vegetable stock if vegetarian)
• 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
• Pinch of oregano
• 1 teaspoon salt

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

Method

1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

2 In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

Alrighty, on this recipe, I only used half the onion it called for, but next time I'd use it in the same proportion called for here. There was just a lot more rice than I anticipated. I'd halve this recipe next time, I think.

Also, I'd like some celery in it and Lisa requested cilantro.