Mexicano Rice

Ingredients

• 1 1/2 cups long grain rice
• 1/4 cup onion (Diced)
• 3 cups water
• 2 tablespoons tomato bouillon with chicken flavor (Caldo de tomate)
• 1 1/2 teaspoons cumin
• 1/2 cup

Directions

1. 1

   Add oil to pot and turn heat to medium/high. Add rice and brown lightly, and onion and continue browning for 2 minutes.

2. 2

   Add Caldo de tomate, Cumin and water.

3. 3

   Bring to a rapid boil. Let boil heavily for 2 minutes.

4. 4

   Cover, turn down to low and cook for 25 minutes.

5. 5

   Do not open lid, after done cooking let sit for 30 minutes covered.