Mexican Rice

2 Tbsp. Oil

1 1/2 Cups Rice

1 Clove of Garlic, minced

1/2 Cup Tomato Sauce

1 Tbsp. Chicken Bouillon Powder

3 Cups Water

In a medium pot using medium heat. Add in the oil and rice and stir until rice is slightly toasted. Add in the garlic and cook for 30 seconds or so.

Add in the tomato sauce, water, chicken bouillon powder and stir to combine. Let rice cook until most of the water has evaporated about 15-18 minutes and turn off the heat.

Let rice steam for an additional 5 minutes.

Serve and enjoy.