Mexican Rice

Image courtesy homesicktexan.com

1 cup of rice
2 cups of chicken broth (bouillon cubes)
1 tablespoon of butter
1 tablespoon of olive oil
1 small onion, diced
4 cloves of garlic, minced
1/4 cup of tomato paste (I would start with a little less and work up to taste)
1 tablespoon of lime juice
1/2 cup of cilantro (if you want it... nicedeli.com)
1 tablespoon of cumin (You can use less if you prefer, I just like the flavor.)
Salt to taste

Method:
1. Add rice, chicken broth and butter into a pot.
2. Bring to a boil on high, stir once and cover.
3. Simmer on low for 20 minutes, then remove from heat and keep covered for 5 to 10 minutes longer. (If you have a rice cooker.... you can cheat with that)
4. Meanwhile, in a skillet, cook onions in oil for 10 minutes or until just about to brown.
5. Add garlic to pan and cook for one minute. Stir in tomato paste and cumin and cook for one minute.
6. Mix in cooked rice, lime juice and cilantro, and season to taste.
Serves 4-6
Notes: Can add fresh peas, diced carrots and/or chopped Serrano or jalapeno chiles.

Courtesy homesicktexan.com