Mexican Rice

I have a friend who grew up in Mexico teach me how to make Mexican rice, so it is authentic! The only thing was, when she was teaching me she didn't give any specific measurements. She would hold up a spoon and say, "One spoonful of butter." Ha! I loved that! I love cooking like that. However I made up my own measurements so you could have a real recipe.
The special ingredient is chili con limone (pictured above). The brand I found was Tajin. It was sold by the fruit, though I personally wouldn't put it on fruit. I really think this is what made it taste really good! Here's the recipe:

Mexican Rice:
3 TBSP butter or margarine
1 cup long grain white rice
1/4 cup chopped onion
2 cups chicken broth
1 8oz can tomato sauce
3/4 tsp garlic salt
1/2 tsp cumin
1 tsp chili con limone (see description above)

1. Melt butter, add rice and raw onions. Stir frequently until rice is browned. While browning add in seasonings: garlic salt, cumin and chili con limone.

2. When rice is browned immediately add in broth and tomato sauce. Bring to a boil. Cover and turn to low.

3. Cook for 20-25 minutes, until water is evaporated. Fluff and serve!