Spanish Rice

I almost forgot about this one!

ingredients

1
Heat the oil in your skillet to medium-high. Boil the 2 cups of water in micro and have ready. When the oil is really hot add the cup of rice. Sprinkle salt over rice. Stir with wooden spoon frequently until rice begins to brown. Add onion and saute just until it starts to become translucent. Then crumble the bouillon cube over the rice mixture. Stir to mix. Add the hot water. Be careful as it will steam up! Add the tomatoes with juice. Sprinkle salt again. Reduce heat to medium low and cook covered just until all liquid is absorbed. Test for readiness by inserting your wooden spoon through the rice to the bottom of pan. When you see no more water remove from heat. Remember; Abuelita always said, “don’t stir the rice while it’s cooking”!
2
Sometimes I add a diced carrot at the same time as the water and tomatoes. When I add chicken, I place cut up cooked chicken on top of the rice right when I remove from heat. Keep the lid on and the chicken heats through.
3
Stir everything together right before serving.

Source: Mom