Mexican Rice

1 cup long grain rice.

1tsp cauldo de pollo.

1/2 tsp salt.

Dash of ground cumin

Tblsp tomato sauce.

1 garlic clove

1/8 onion. Or smll shallot.

1 1/2 cup water.

Blend cumin, garlic, onion, tomato paste, cauldo de pollo, and salt in 1/2 cup of water. Set to side.

Toast the unrinced rice in a thick bottomed pot and a Tblsp of oil until it’s brown. Stir continuously, don’t burn it.

Add blended mixture. It will steam, so be careful. Mix in the remaining 1 cup of water. Cover on low heat for 20 minutes.

After 20 minutes turn off heat and lift the lid to desteam. Put lid back on for 10 minutes.

Enjoy!