Real Mexican Rice

• 2 cups (475 ml) long grain rice
• 1 can tomato sauce
• 1 tsp (5 ml) caldo de pollo (chicken flavor bouillon)
• 1-1/2 tsp (7 ml) salt
• 4 cups (950 ml) water
• 1 tbsp (15 ml) oil

1. Heat oil in pot
2. Stir in dry rice and brown (continuously stir so as not to burn) for about 3 minutes.
3. Add tomato sauce and stir.
4. Add water and bring to a boil.
5. Add salt and chicken flavor boullion.
6. Reduce to low heat.
7. Leave for 12 to 15 minutes with out stirring.
8. When all water is evaporated it is ready to serve.

long grain rice, tomato sauce, caldo, salt, water, oil

Taken from online-cookbook.com/goto/cook/rpage/0017F2 (may not work)