Ingredients :
- 1 c long grain rice
- 1/2 onion chopped
- 2 tbs salt
- 1 roma tomato chopped
- 2 tsp oil/butter/grease
- 1 boullion tomato flavor
- 2-3 cloves garlic
- 2 c water
Method :
- Heat oil in a saucepan
- On medium heat, add rice to pan and stir frequently to avoid burning the rice
- Add onion and garlic, and continue to stir mixture until the garlic starts to turn brown
- Mix in the tomato and continue stirring the rice to avoid burning for about 1min
- Smash up the tomato bouillon and mix into the saucepan. Try to dissolve the bouillon as much as possible.
- If the bouillon has not completely dissolved but the rice looks like it"s starting to burn, pour 1c of water and continue mixing.
- Add another 1c water and raise heat to high. Bring to a full boil, stirring gently occasionally to ensure rice doesnt stick to the bottom.
- Use a small spoon or fork to stick in the middle and gently push rice to the side just enough to see the bottom of the pan and make sure there isn"t any more water remaining. If there is, replace cover and simmer for a couple more minutes.
- Do not mix around rice! It will cause the rice to get mushy. Also be sure to do a taste test to make sure the top layer of rice has been cooked through. Then serve!
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