Drain and chop the tomatoes reserving the liquid. Add enough water
to equal 3 1/2 cups of liquid total. Dissolve the bouillon in the
Heat the oil over medium heat in a large frying pan. Add the rice
and sauté until it puffs up and turns a light golden color. Add
the cumin, garlic, and onion. Fry for about 1 minute. Add the tomatoes
and fry until any remaining liquid has evaporated stirring constantly.
Add the liquid and stir to mix the rice.
Lower the heat and simmer the rice until the liquid level is just
below the surface of the rice and holes begin to form in the rice
(about 10 - 15 minutes).
Cover the pan and continue cooking on very
low heat until all the liquid is absorbed (approximately another
Posted by Darlene at Recipe Goldmine 1/31/2002 10:38 am.