MEXICAN RICE
By Becky Melendez

2 cups rice
1/4 cup oil
few cloves garlic
about 1/4th of an onion chopped up
8 oz can tomato sauce
4 cups water with 4 cubes chicken bouillon, or chicken broth (chicken broth is best)
few sprigs fresh cilantro (coriander)

On medium heat brown rice in oil, stir in garlic and onion, cook until done, add tomato sauce, cook about 5 more minutes, stirring frequently. Add bouillon flavored water or broth and cilantro, bring to a boil. Cover, reduce heat to very low and cook for 20 minutes. Check at 15 minutes and add a tiny bit of water to middle of pan if needed.