Mexican Rice

Fry one cup of jasmine rice in enough vegetable oil to just cover the bottom of a 8/9in skillet.  Stir rice with a fork to keep from burning until rice is mostly white.

Add 1/2 of an 8oz can of tomato sauce. Stir with fork slowly to cover all the rice with the sauce-continue to stir for about 1 min.

Add 1 cup of cold water. GENTLY stir the rice to break up any clumps. Do not stir the rice again after this.

Add onion powder and garlic powder (we do it by eye without actual measuring but we sprinkle enough over the entire area of the pan - maybe 1 tbsp each).

Add one KNORR chicken bouillon cube (we scrape the cube  with a fork and break into small pieces no one likes a lump of cube in their rice).

Bring to boil then cover and turn heat down to simmer. Cook at least 20 min. Do not uncover at all during the cooking time. At 20min uncover to check rice. If there’s still too much moisture cover and let simmer another 5-10min.

To make fried white rice just leave out the tomato sauce.

To make a larger qty of rice use 2 cups rice with 2 cups water and the whole 8oz can of tomato sauce. Add 10min to cooking time.