Mexican Rice
1 c. white rice
1/4 c. vegetable oil
1 tsp. crushed garlic
1 tsp. onion
1 can stewed tomatoes
6 c. chicken bouillon
Brown rice in oil until puffed, add garlic, onion and brown.
Add stewed tomatoes and chicken bouillon to rice mixture and
simmer until all of the liquid is gone.
Linda NM
http://www.nancyskitchen
