Angela's Rice

1 cup Long grain white rice
2 tbs. Cooking oil
1/3 Onion, coarsely chopped
2 Garlic cloves, peeled and pressed
1 Tables spoon Knorr Tomato Bouillon with Chicken mixed with 2 cups Water
1/2 Tomato, coarsely chopped
1 tsp. Salt
1/3 cup salsa (optional)
2 Cilantro sprigs chopped.

Heat the oil in a heavy skillet or dutch oven over medium heat and add the rice, onion and garlic. sautÈ the rice, onion, and garlic, stirring constantly, until it is golden brown. Avoid burning. .Turn up the heat under the rice to medium high and add the remaining ingredients. Bring to a boil, cover and lower heat, cook for 20 minutes like you would regular rice and allow to stand, covered, for ten minutes before serving.

If you have a hard time finding the tomato bouillon look in the Mexican food section, it is quite popular we use it to cook with a lot.

This is what my family makes all the time. My aunt uses chicken broth instead of the water mixed with the tomato bouillon. My recipe is my grandmothers recipe, she never added salsa, I started doing that to give it a little spice.