El Gallo's Mexican Rice

• 3 tablespoons oil
• 1 garlic clove, shopped
• 1 cup onion, chopped
• 1 cup rice, uncooked
• 2 cups hot water
• 1 cup canned corn
• 2 chicken bouillon cubes
• 12 cup tomato sauce
• 1 cup cooked chicken, shredded
• salt and pepper
• 1 tomatoes, chopped

1. Heat oil with garlic and onion making sure not to burn garlic.
2. Add rice cook in oil until rice turns opaque, stirring constantly as not to burn.
3. Add water, chicken bouillon cubes and tomato sauce and bring to a boil.
4. Reduce heat to a simmer, add chicken and corn.
5. Season to taste with salt and pepper.
6. Cook until most of the liquid is absorbed.
7. Add chopped tomatoes and heat through.

oil, garlic, onion, rice, water, corn, chicken bouillon cubes, tomato sauce, chicken, salt, tomatoes

Taken from www.food.com/recipe/el-gallos-mexican-rice-171814 (may not work)