Mexican Rice

• 1 medium onion, diced
• 2 small cloves garlic, diced
• 1/2 tsp. salt
• sizable pinch of chili powder
• 3 Tbsp. salsa picante
• 1 small can tomato sauce
• 3 Tbsp. olive oil
• 1 c. dry rice
• 2 c. water with 2 tsp. dry granulated chicken bouillon
• 1/4 c. each: frozen peas, corn and fresh carrots, diced
• 1/4 bunch cilantro

1. Heat skillet over medium high heat.
2. When skillet gets hot, add oil.
3. Add garlic; stir and quickly add rice.
4. Let sizzle for a spell.
5. Shake pan and stir to mix as rice glazes and some begins to turn a golden color.
6. Do not let burn!
7. Stir in onion.
8. Heat to boil the water and bouillon in microwave.
9. When onion is glazed and a portion of rice has turned golden, add hot chicken broth, chili powder, salsa picante, tomato sauce, peas, corn and carrots. Turn heat to low; cook for 2 minutes.
10. Stir in cilantro.
11. Cover again; let ingredients get well acquainted until all water is absorbed.

onion, garlic, salt, chili powder, salsa picante, tomato sauce, olive oil, rice, water, frozen peas, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725167 (may not work)