Scott's Recipe

Rice - Mexican

Category: Pasta & Rice

1/8 cup vegetable oil
2 cup dry long-grain white rice
1 (8oz) can tomato sauce
6 stems of cilantro (optional)
1 tsp salt
1 tsp minced garlic
4 cups warm water
1 cube chicken bouillon
dash cumin
dash garlic pepper


1. Heat oil in a large frying pan over medium heat.
2. Add rice and cook until golden brown.
3. Dissolve the 1 chicken bouillon cube in 4 cups water.
4. When rice turns brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
5. Stir and cover pan. Simmer for 30-40 minutes or until all is cooked and there is no liquid left.
6. Fluff before serving.