A very good Mexican friend of mine gave me this recipe, she has sense past away, enjoy.
Cookie
SPANISH RICE
1 c Long Grain White Rice
½ Onion (small) Chopped
Cumin (Ground)
Ground Pepper
Crushed Garlic (or Garlic Salt)
Salt (if you use Garlic Salt you might not need)
Chicken Bouillon (cubes or powder)
¾ c Tomato Sauce
3 c Water
Brown rice (to golden) add chopped onion, cumin, ground pepper, crushed garlic, and tomato sauce. Add water and chicken bouillon. Bring to a boil, turn down to low and cook for 30 minutes. Check, if the water is gone before the 30 minutes, remove from burner.
Cumin, pepper, bouillon and garlic to taste. If you use bouillon cubes, I usually use 6 small or 3 large.