Arroz Mexicano`

• 6 cup water
• 1 tbsp achote paste
• 1/3 cup chopped onion
• 1 diced roma tomato
• 1/2 tsp cumin
• 1 tsp garlic salt
• 2 tbsp chicken bullion
• 2 cup rice
• 2 tbsp cooking oil
• 1 tsp minced garlic

1. start by boiling your water & adding achote to it so it Will desolve.
2. add oil to a non-stick pan, add rice, garlic salt, & cumin fry rice till you get a slightly golden color about 5-6minutes on medium high heat.
3. add in minced garlic, diced tomatoe, & onion fry about 2 minutes.
4. Now add in about 5 cups of the boiled achote water & chicken bullion.
5. Taste for seasonings.adjust as needed
6. add lid and lower heat to medium- low, do not stir that is the key to a fluffy rice, and a good non-stick pan.Check liquid level about 15minutes and if needed add your last cup of water, total cook time should take about 20-25 minutes.

water, paste, onion, roma tomato, cumin, garlic, chicken, rice, cooking oil, garlic

Taken from cookpad.com/us/recipes/358398-arroz-mexicano (may not work)