Recipe - Authentic Mexican Rice

1 cup Longgrain white rice, raw
2 tablespoon Vegetable oil
One half md Onion, chopped
1/3 cup Salsa (Embasa brand)
3 cup Water
1 Tomato chicken boullion

RECIPE CAN BE DOUBLED

Heat oil in saut‚ pan on mediumhigh. Add uncooked rice and stir to coat
rice with oil. When rice is brown, add chopped onions and stir. When onions
start to brown, add in salsa tomatoes, stirring to coat rice. Add in water
and chickentomato seasoning and bring to a boil. Allow water to boil for 5
minutes, then lower heat to mediumlow and cover. Simmer for 1015
minutes, stirring every few minutes.

When water is completely evaporated and rice is tender, remove from heat
and serve hot.

* NOTE: Embasa Salsa comes canned and can be found in the ethnic section
of your grocery store. This is an authentic recipe from a Hispanic friend
of mine.

Contributor: Frances Say

Posted to MMRecipes Digest by frances.m.say@bakernet.com on Apr 23, 1998