MEXICAN RICE
Recipe by: Itzell Castaneda
½ yellow onion
2 cups white rice, unwashed
4 cups water
2 spoon tomato bouillon
1 spoon chicken bouillon
Dash of cumin
Dash of garlic powder
2-3 sprigs of cilantro (optional)
Oil for cooking
1. In a pan, heat up some oil and add ½ of a yellow onion and 2 cups of white rice. Get your rice toasted so its slight browned/ golden.
2. Once rice is toasted, add 4 cups of water, 2 spoon tomato bouillon, 1 spoon chicken bouillon, a dash of cumin and garlic powder.
3. Combine well and optional but highly recommended, I like to add 2-3 sprigs of cilantro into my rice before I cover and let it cook.
4. Turn down heat, cover and let this cook for 20 minutes.
5. After 20 mins, remove cilantro and fluff rice. Note: rice might seem a little watery but trust the process.. continue to fluff rice and allow it to steam.