Mexican Style Rice

1 Tbsp. oil
1 ½ C. long grain white rice
2 cloves garlic, minced
1 very small onion, diced
1 ½ tsp cumin
2 Tbsp. chicken bouillon
4 oz. tomato sauce
3 ½ C. water
2/3 C. frozen mixed vegetables

In a large skillet heat oil and add rice to brown slightly. Once browned add garlic, onion, cumin, bouillon and tomato sauce. Stir to mix. Add water then frozen vegetables. Bring to a boil then turn heat to low and simmer until all the liquid is absorbed about 20 to 25 minutes.
Cassandra's Mom

http://www.nancyskitchen.com