Then pour in the rice and sautee it a little with the garlic while stirring it frequently. Add all the other ingrediants and bring it to a boil. Stir it occasionally.
Slow cooking is the secret to the texture along with enough oil.
I think it is always best if it sits covered off the burner for about 10-15 minutes after it is done too. If you like extras you can always chop up and throw in other veggies at the time you put the onion in and cover it. With chili you may want to sautee it at the begining with the garlic if you want it to become tender.