Mexican Rice - Restaurant Style
1 cup long grain white rice*, uncooked
2 Tbsp vegetable oil
½ tsp ground cumin
dash of garlic salt
dash of onion powder
dash of black pepper
2 cups water
1 Tbsp Caldo de Tomate (tomato bouillon with chicken flavor)**
Heat 2 cups water in microwave, stir in Caldo de Tomate powder.
Mix cumin, garlic salt, onion powder, and black pepper in a small bowl.
Heat oil in a saucepan. Add rice. Stir to coat. Continue cooking and stirring over medium heat until rice is lightly golden brown (about 5 minutes).
When rice is browned, stir in the spice mixture.
Pour in the hot bouillon. Do not stir. Cover. Reduce to low, simmer 20-25 minutes.
Remove from heat. Uncover. Fluff rice, let stand 5-10 minutes before serving.
* I used La Preferida Extra Long Grain rice
** Caldo de Tomate is made by Knorr. It comes in a bright red & yellow plastic bottle. It may be stocked with the hispanic foods or with the other bouillons.