Mexican Rice with {Jeni Furstenau Butcherite}

Sauté In Large Pan

1 cup rice

1 tablespoon oil

ADD

2 cups water

handful of diced onion

1 clove garlic, chopped fine or pressed

2 teaspoons Caldo De Tomate (tomato boullion w/ chicken flavor)

DIRECTIONS 

Bring to boil. Add boiling water mixture to browned rice, cover with lid, and simmer for 20 minutes.

Yields 5 cups