2 Cups of uncooked white rice
1 Can of tomato sauce
1 Medium sized yellow onion finely chopped
1 Medium sized roma tomatoe finely chopped
1 Tbsp Chicken Bouillon in powder
1 Tsp minced garlic
4 Cups of water
1 Tbsp Extra Virgin Olive Oil
3 Sprigs of fresh cilandro chopped.
1.- In a large non-stick skillet (with lid!) sautee on medium heat Extra Virgin Olive Oil, garlic, uncooked rice, onion, tomatoe and bouillon powder. Stirring frequently to evenly coat rice.
2.- Add water and mix. Add tomatoe sauce and mix. Add chopped cilantro on top.
3.- Cover and simmer on medium to low heat until water is absorbed and rice is fully cooked.