M e x i c a n R i c e

Shauna Dayley

3 tablespoons oil

1 cup white rice (uncooked)

1 teaspoon garlic salt

1/2 teaspoon ground cumin

1/4 cup chopped onion*

8-ounce can tomato sauce

2 3/4 cups water**

1 teaspoon chicken bouillon

1. Heat oil in saucepan and add rice. Cook and stir over medium heat until rice starts to turn translucent and brown. Sprinkle with garlic salt and cumin while cooking.

2. Stir in onions and cook until tender.

3. Stir in tomato sauce, water and bouillon. Bring to a boil, cover and reduce heat to low.

4. Cook for about 25 minutes or until tender and water is absorbed.

*Sometimes I just throw in a tablespoon of dried onion with the water in place of the fresh onion.

**You can also use a can of chicken broth and a cup of water and omit the bouillon. Print Recipe