Spanish Rice

• 3 cups long grain rice
• 4 tablespoons canola oil
• 6 cups water
• 5 tablespoons tomato bouillon

1. Heat oil in bottom of medium saucepan on medium to high heat.
2. Pour the rice into oil.
3. Brown the rice, keeping a steady eye as to not BURN the rice, rice will begin to smell similar to popcorn.
4. When rice is brown, pour in 5 cups of water and the Tomato boullion.
5. Stir and cover.
6. Reduce heat to low/medium and let rice simmer, continuing to stir periodically.
7. Rice will thicken and soak up the water.
8. Taste the rice after about 15-20 minutes.
9. If it is soft, it is ready to serve.
10. If it is still hard, pour in the remaining water slowly and continue to simmer.

long grain rice, canola oil, water, tomato bouillon

Taken from www.food.com/recipe/spanish-rice-320481 (may not work)