Mexican Rice

2 cups rice, long grain (not instant)

vegetable oil

chicken broth or water

1/4 small onion

2 cloves garlic

2 tsp. salt (more or less to your own taste)

2 heaping Tbsp. Chicken bouillon granules (if using water)

1 can (8 oz.) tomato sauce

frozen, canned, or fresh vegetables of your choice

In a large saucepan, heat oil (enough to cover bottom of pan.), add rice, stirring occasionally. In the meantime, in a blender, blend onion, garlic, salt, tomato sauce, and enough broth (or water and bouillon) to make 4 cups. Add to rice (slightly browned, not too brown), add vegetables. Stir slightly, cover, and simer for about 20 min. Time may vary, so keep an eye on it the first time so it doesn't burn. When liquid is absorbed, keep covered and let sit for 5-10 minutes. Fluff with fork. ENJOY!!!! :)