2 Tbsp vegetable oil
1 cup of uncooked white rice
8 oz can of tomato sauce
16 ounces of water
1 tsp chili powder
2 cubes of tomato bouillon (caldo de tomate)
2 gloves of garlic, minced
Heat oil in pan over medium-high heat; add rice, stirring constantly until rice turns a golden brown color. Once rice has browned, add water and tomato sauce and stir. Stir in tomato bouillon, chili powder, and minced garlic. Heat to a boil, then reduce heat to low and simmer. Cook approximately 30 minutes or until all water has been absorbed.
