Easy Mexican Inspired Rice

• 1 cup long grain white rice
• 2 cups water
• 2 Tbsp. butter, margarine, or olive oil- I use half butter and half olive oil
• 1/2 medium onion finely diced
• 3 chicken buillon cubes- you can use veggie buillon to make it vegetarian friendly
• 2 Tbsp. tomato paste

Make sure you use a pot with a tight fitting lid, or this can be adapted for use in a rice cooker. 

1. Put butter or olive oil into a medium sized pot and melt over medium-high heat. 
2. Once butter is melted add diced onions and sauté 2-3 minutes until onion is translucent. 
3. Add rice to onion and oil mixture. Sauté rice for 2-3 minutes. Stir constantly. The rice will brown a bit and will start to smell nutty and fragrant. 
4. Add water, buillon cubes, and tomato paste. Stir.
5. Once everything comes to a boil reduce heat to low, place the lid on the pot, and allow to simmer for about 15-20 minutes. 
6. If the rice is too dry you can add a bit more water and allow to cook for a few more minutes. 
7. Fluff rice with a fork and serve as is, or with sour cream or cheese.

Tips: 

If you want more veggies you can add frozen veggie mix (carrots, peas, corn, and/or green beans) at step 4.

If you don't like using chicken/vegetable buillon you can omit it and substitute chicken or vegetable broth for the water. 

If using a rice cooker complete steps 1-4 in a sauce pan, then pour the rice mix and remaining ingredients into the rice cooker and allow to steam. 

Recipes rarely call for a whole can of tomato paste. I put the extra into a ziploc bag and keep it in the freezer so that I can just cut chunks off as I need them. 

Makes about 4 servings.