Jeannine's Mexican Rice

A mild flavored rice that cooks up light and fluffy. Like the rice served at most mexican restaurants. This is a great basic recipe that can be easily adjusted for taste. If you like it hotter just add 2 Tbs. of diced jalepeno peppers (or more).The boullion is from Knorr and is called Caldo de Tomate (not in Recipezaar's index. I was told to never use any other oil other than Canola oil or the recipe does not come out right. Therefore, substitute oils at your own risk.

• Ready In: 45 mins
• Serves: 6-8
• Yields: 3/4 cup

Ingredients

• 2  tablespoons canola oil (no substitutes)
• 2 (14 ounce) cans  swanson's fat free chicken broth
• 2  cups  uncooked long grain white rice
• 6  fresh garlic cloves, minced
• 1⁄2 cup  diced fresh onion
• 1  tablespoon  tomato bouillon with chicken flavor
• 2  tablespoons tomato paste
• 1⁄4 teaspoon chili powder
• 3  tablespoons  fresh minced cilantro leaves
• 1  dash black pepper

Directions

1. Pour canola oil into a large saucepan.
2. Add rice and fry on medium heat until light golden brown.
3. Add diced onion and minced garlic and fry until rice is a medium golden brown and onions are softened.
4. Add all other ingredients. Stir together.
5. Cover and cook over medium-low heat for 10 minutes.
6. Lower heat and simmer for an additional 10 minutes.
7. Remove saucepan from heat and set aside covered for an additional 10 minutes.
8. Fluff with a fork and serve.