Mexican Rice

Ingredients

• 2 cups long grain rice
• 5 cups water
• 1 small can 8 oz. tomato sauce
• 3 tbsp bouillon (or to taste)
• 1-2 tsp dehydrated onion flakes
• dash of cumin
• 1 or 2 tbsp of vegetable or olive oil (enough to coat bottom of your pan

Method

1. Saute rice in oil continually until it's light brown.
2. Pour in tomato sauce and water then mix in chicken bouillon, onion flakes and cumin.
3. Cover pan and wait until rice begins a rolling boil then turn heat to low until it gets a simmer. DO NOT REMOVE LID OR STIR.
4. Set the timer for 20 minutes but after 10 minutes jiggle the handle to move the rice around to prevent it from sticking and to redistribute the sauce.
5. Once 20 minutes is up remove from heat and let it sit for 5 minutes before uncovering.