Jeannine's Mexican Rice

• 2 tablespoons canola oil (no substitutes)
• 2 (14 ounce) cansswanson's fat free chicken broth
• 2 cups uncooked long grain white rice
• 6 fresh garlic cloves, minced
• 12 cup diced fresh onion
• 1 tablespoon tomato bouillon with chicken flavor
• 2 tablespoons tomato paste
• 14 teaspoon chili powder
• 3 tablespoons fresh minced cilantro leaves
• 1 dash black pepper

1. Pour canola oil into a large saucepan.
2. Add rice and fry on medium heat until light golden brown.
3. Add diced onion and minced garlic and fry until rice is a medium golden brown and onions are softened.
4. Add all other ingredients.
5. Stir together.
6. Cover and cook over medium-low heat for 10 minutes.
7. Lower heat and simmer for an additional 10 minutes.
8. Remove saucepan from heat and set aside covered for an additional 10 minutes.
9. Fluff with a fork and serve.

canola oil, cansswansons, long grain white rice, garlic, onion, tomato bouillon with chicken, tomato paste, chili powder, cilantro, black pepper

Taken from www.food.com/recipe/jeannines-mexican-rice-247705 (may not work)