Mexican Rice (T & T)

Mexican rice is always fried before adding the other ingredients.

Ingredients

• 2 Roma tomatoes
• 1/4 onion
• 1 tablespoon salt
• Garlic, to taste
• Onion powder, to taste
• 1 tablespoon Knorr tomato bouillon
• 1 teaspoon comino (cumin)
• 4 cups hot water
• 1/4 cup oil
• 2 cups long grain or jasmine rice

Instructions

1. Blenderize tomatoes, onion, salt, garlic, onion powder, tomato bouillon, comino and hot water. Set aside.
2. Add oil to skillet. After oil is hot, add rice. Fry until light brown.
3. Add blenderized mix to the skillet, stir, then taste to see if seasonings need to be adjusted.
4. Without any further stirring, cover and cook over medium heat until the rice has absorbed the broth.
5. Turn off heat and leave covered for 5 to 10 minutes.
6. Remove the cover and fluff the rice.