Maria'S Mexican Rice

• 2 tablespoons olive oil
• 1 cup rice
• 1/2 large onion, diced
• 1/2 tablespoon salt
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground black pepper
• 2 1/2 cups water
• 1/3 cup tomato sauce
• 1 tablespoon chicken bouillon (such as Knorr(R))
• 1 whole serrano chile pepper (optional)

1. Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.

olive oil, rice, onion, salt, ground cumin, ground black pepper, water, tomato sauce, chicken bouillon, serrano chile pepper

Taken from www.allrecipes.com/recipe/229279/marias-mexican-rice/ (may not work)