Restaurant Style Mexican Rice

• 2 Tablespoons Olive Oil
• 1/2 whole Large Onion, Diced Fine
• 3 cloves Garlic, Minced
• 1 cube Knorr Tomato With Chicken Bouillon
• 1-1/2 cup Long Grain Rice, Brown Or White (Jasmine Obviously Isn't Traditional But Tasty)
• 1 stalk Celery, Diced Fine
• 2 whole Carrots, Diced Fine
• 1/4 whole Red Pepper, Diced Fine
• 2-1/4 cups Water

1. In a large saute pan with a lid add olive oil, onion and garlic. Heat over medium-high heat until onions softens and becomes fragrant.
2. Add tomato bouillon cube, rice, celery, carrots and red pepper. Saute until rice becomes translucent. Stir continually.
3. Add all of the water. Bring to a simmer, cover and turn heat to the lowest setting. Simmer for 15-20 minutes until all the water has been absorbed.
4. Fluff with a fork and serve.

olive oil, onion, garlic, tomato, grain rice, celery, carrots, ubc, water

Taken from tastykitchen.com/recipes/sidedishes/restaurant-style-mexican-rice/ (may not work)