Mexican Red Rice

What you'll need:
A large saute pan with high sides that has a lid
Rice ( long grain I use Mahatma)
Oil (I like grape-seed or Olive oil)
1 8 ounce can of plain tomato sauce or two very ripe Roma tomatoes chopped roughly
1/4-1/2 of an onion sliced in to medium sized wedges
Knorr Chicken Bullion to taste or according to package directions I tend to add a little more than the package says but I like strongly flavored foods ( Costco has it for the best price but you van get it at any major grocery store)

I did not put exact amout on the rice and oil because you can make as much rice as you want I will give you the deatil for my standard pan of rice. I use a pint glass as my measuring cup. So I use one pint glass of rice to 2 pint glasses of water and enough oil to just cover the bottom of the pan.

Heat your pan first it is an important step so that your rice does not stick!!!

Once you pan is hot put in the oil let it heat for about 30 seconds now toss in the rice and coat it with the oil add oil if not all of the rice has been coated so that your rice can be evenly browned.
Now brown your rice it should be light golden brown all over once your rice is getting close to being golden brown all over add the wedges of onion stir for 30-45 seconds until they begin to cook and start to fall apart. Next you will add the dry bullion stir that in and immediately add the tomato or tomato sauce and stir that in as well let it bubble for a minute and add water. Bring the rice up to a boil place the cover on and then turn the flame to low. let it cook for about 20 minuted or until all of the water has absorbed. I like to have a glass lid so that I can see whats going on with out opening the lid and letting the moisture out.  Step by step pictures to come!