Authentic Mexican Rice
Ingredients

1 cup uncooked rice -- your choice
2 cups cold water
2 cloves garlic, minced or crushed
olive oil
1/2 onion, coarsely chopped
small roma tomato, chopped into about 4 pieces
hot pepper of your choice, sliced lengthwise (I use jalapeno)
tomato sauce (I'd say a little less that 1/4 cup)
1 teaspoon ground cumin
1 tablespoon vegan chicken bouillon
salt, to taste

Directions:

Put a little olive oil (tbsp or so) into a medium-sized pot and heat to a medium temp. Add the rice, uncooked, and brown in the oil. Make sure all the rice is lightly coated with the oil. You do not have to stir the rice around very much at first, while browning, but as the rice becomes browner you want to be stirring it around to make sure it all browns evenly and doesn't burn. It will turn BROWN....its not burning unless its turning dark/black. Towards the end of the browning, add the garlic so that it is sort of sauteed/browned (and the onion, if you like).

Next, dump the water on the rice (it will steam up loudly) and add the remaining ingredients. Stir well and cover (with a small air escape). Reduce heat to medium-low to medium, and let cook for 20-30 minutes. (cooking time and temp varies with your stove....check after 20 min to make sure you don't burn!)

The essential part of this recipe is DO NOT PEEK while the rice is cooking

When it is ready, all the water will be absorbed, the rice will fluff, and each grain will be split open because of the browning. It should be dry, not saucy. You can adjust the spices/peppers to your taste. The recipe can be changed by keeping with the 1 cup rice/2 cups water ratio, and adjusting remaining ingredients.

Goes great with any manner of mexican beans or as a side dish to mexican entrees such as tacos, enchiladas, burritos, etc. Also great by itself!

Serves: 6 large servings

Preparation time: 30-45 min

*I found this recipe on the website--http://vegweb.com