Super Easy Mexican Rice

• 1 cup rice (white, long grain)
• 2 cups water
• 0.75 (8 ounce) can tomato sauce
• 1 teaspoon chicken bouillon (I prefer Knorr)
• 1 teaspoon salt
• 1 teaspoon minced garlic, fresh or from the jar
• oil

1. Coat bottom of pan with oil (app 1 tablespoon corn oil) on med to med/high heat.
2. Add rice and stir until coated with oil.
3. Continue stirring until rice becomes solid white in color.
4. Depending on your pan, you may need to add a tad bit more oil.
5. Once rice is white in color, quickly add water, tomato sauce, bullion, salt, and garlic.
6. Stir and cover.
7. Lower to medium to medium/low heat for approximately 20 minutes.
8. DO NOT PEEK!
9. DO NOT STIR!
10. Fluff rice.
11. Each grain should appear split down the middle and be a light pink/orange color.
12. Enjoy!
13. Note: it you over stir it will be mushy, if you peek it will not split down the middle.
14. And in the last step, if you have a film of tomato sauce on top, don't worry.
15. When you fluff it will be fine.

rice, water, tomato sauce, chicken bouillon, salt, garlic, oil

Taken from www.food.com/recipe/super-easy-mexican-rice-353930 (may not work)