Mexican rice

Step 1/4

• ½ cups long grain white rice
• ¾ tbsp oil

Cook the rice and oil in a saucepan until rice is golden brown.

Step 2/4

• ¼ finely chopped onion
• ¼ tbsp minced garlic

Add in the garlic and onions and sauté for a few more minutes.

Step 3/4

• 2 oz tomato sauce (or puree)
• 1 cups chicken stock (or boiling water plus bouillon cubes)
• ¼ tsp salt
• ¼ dash cumin
• ¼ dash garlic powder
• ¼ dash chili powder

Add the tomato sauce, chicken stock, and all the spices.

Step 4/4

Bring mixture to a boil, then simmer on low heat with a lid for about 30 minutes or until rice is fully cooked. Then fluff!