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Fried Mexican Rice




Source of Recipe


Internet


List of Ingredients




3 tablespoons vegetable oil
2 cups rice (Texmati preferred)
2 medium onions (chopped)
4 cubes chicken bouillon (Wylers) OR 2 cubes if you use Knorr's Extra Large Size
3 1/2 cups boiling water
1 (19-ounce) can whole tomatoes (crush 'em)
1 1/2 tablespoons comino seeds ground in a molcejete


Recipe



Combine oil and rice in a moderately hot pan and brown, stirring often.

When the rice is browned, add the chopped onions and stir until they are translucent.

Dissolve the bouillon cubes in the boiling water and add to the pan, along with the tomatoes and comino. Stir well and bring to a boil. Cover and simmer for 20 to 25 minutes.