Spanish Rice Name: Charlotte Borjon Base: Camp Pendleton Recipe: Ingredients: 1 cup of white long grain rice 2 cup of water 1/8 teaspoon of Ground cumin 3 tablespoons of Caldo de Tomate by Knorr 1/4 teaspoon of Garlic Powder 4 tablespoons of Vegetable oil Start with warming the oil on medium high in skillet pan. Add rice. Let rice brown until the rice is almost burnt ( a noticeable brown color) about 20 minutes on Gas stove. Add water. Add all dry ingredients with a touch of Pepper (optional). Bring to a boil. Cover, lower temp to low, and let simmer for EXACTLY 20 minutes. Serves 6