Mexican (Spanish) Rice

It may not be quite as strong as my quest for the perfect carnitas recipe, but the quest for a good, fluffy Spanish rice has been pretty tough as well. This is it. It's the closest I've gotten to restaurant style rice. --Mark

Ingredients

2 cups long grain rice

2 T oil

8 oz tomato sauce

6 stems cilantro (optional(

1 tsp salt

1 tsp minced garlic

4 cups water (or broth)

1 cube chicken bouillon (unless using broth)

dash cumin

dash garlic pepper

Directions

Heat the oil in a large frying pain on medium heat. Add the rice and cook until golden brown.

Add the bouillon cube to the water and heat until dissolved, then add to the rice with the rest of the ingredients.

Stir and cover the pan. Let simmer for 30-40 minutes, or until the liquid is absorbed completely. Remove from heat and let sit for 5 to 10 minutes.

Fluff before serving.