Mexicano Rice

• 1 12 cups long grain rice
• 14 cup onion (Diced)
• 3 cups water
• 2 tablespoons tomato bouillon with chicken flavor (Caldo de tomate)
• 1 12 teaspoons cumin
• 12 cup oil

1. Add oil to pot and turn heat to medium/high.
2. Add rice and brown lightly, and onion and continue browning for 2 minutes.
3. Add Caldo de tomate, Cumin and water.
4. Bring to a rapid boil.
5. Let boil heavily for 2 minutes.
6. Cover, turn down to low and cook for 25 minutes.
7. Do not open lid, after done cooking let sit for 30 minutes covered.

long grain rice, onion, water, tomato bouillon with chicken, cumin, oil

Taken from www.food.com/recipe/mexicano-rice-304280 (may not work)