Mexican Rice Name: Sonia Ervin Base: Bellows AFS Recipe: 1/2 cup white rice 1 can chicken broth or 1 cube chicken bullion Garlic salt Salt/Pepper 1 tomatoe chopped 1/4 onion chopped finely or 1 small cube onion flavor 1/2 tbspn oil In a medium size pan heat oil over medium heat. Once oil is hot sprinkle rice evenly in pan. Allow rice to brown but not burn. While rice is browning, chop tomatoes and onions if desired. Once rice is browned, add onions and tomatoes, sautee for a min. Lower heat and slowly add chicken broth, salt, pepper and garlic salt. Cover and let simmer on low heat. Do NOT open lid till broth is almost completely absorbed by rice. If the broth is almost absorbed and rice is still "crunchy" add hot water slowly to rice and cover again. Some broth left in rice is fine once it is fully cooked. Remove rice from heat and serve immediately.