2 TBSP oil
1 cup rice
brown the rice in the oil, then add:
3 cups water
3 tsp chicken bullion
2 TBSP dry onions
1/2 tsp oregano
1/4 tsp cumin
dash of black pepper
8 oz can of tomato sauce
stir well, put lid on pan and let the rice simmer 'til it's done, about 20 min. on medium heat. It will still look like there's a little extra moisture when it's done. This is fine, otherwise it will burn.
I often put chicken breast cut into strips or bites right in with the rice and it cooks up very nicely.
The original recipe used 2 cans chicken broth, a can of diced tomatoes, and 1/2 small onion chopped.
I serve this as a side dish, or with the chicken in it for the main dish, or with all the fixings for burritos or other Mexican cuisine! It's delicious!