Mexican rice
  • 1 cup uncooked white rice
  • 2 TB. vet. oil
  • 1 1/2 - 2 cups water
  • 1/2 med. onion- diced
  • 2 chicken bouillons- knorr brand
  • 1/2 cup salsa (this determines how spicy it will be) or 7 dashes of seasoning salt
  1. In a frying pan, heat the oil and add the uncooked rice. Brown the rice. Add the water real fast. (Careful, it may pop a little) Crumble the chicken bouillons and add to the rice. Throw in the onion and the salsa. Add the seasoning salt. Stir well until most of the bouillon is dissolved (about 1 minute). Now turn the heat down to low and cover the pan. IMPORTANT: Leave the rice alone. Don't stir it or anything for 20 - 25 minutes. Since it's on low, it should just be simmering the whole time. After 20 or so minutes, take off the lid and dig down and taste a bite of the rice directly in the middle of the pan. If it is of the correct consistency, it's done!