Mexican Rice (aka: Sopa)

1-2 Tbsp Canola oil
1 cup white rice, long grain (not cooked)
1/4 to 1/2 white onion, diced (optional)
1 garlic clove, diced or pressed (optional)
2 cups water
1 bouillon cube (any flavor, optional)
2-3 Tbsp tomato sauce (freeze the rest in ice cube trays to use later, store in ziploc freezer bag once frozen)
1-2 Tbsp chopped fresh cilantro (optional)
1/2 cup frozen peas (optional)

1.  In a medium saucepan (that you have a lid for), heat oil.  Add uncooked rice and stir to coat.  Watch rice carefully so it doesn't burn, but you do want to lightly brown it. You may add the onion and garlic clove while browning the rice.

2.  If using bouillon cube, I usually add it to the water while I'm browning the rice.  Add water to the browned rice.  It will bubble up and steam right away, so add water quickly.

3.  Add tomato sauce, cilantro and frozen peas if using.  Bring to a boil, while still uncovered.  Once boiling, cover and immediately reduce heat to simmer.  Set timer for 20 minutes.

4.  After 20 minutes, liquid should be all absorbed.  Fluff rice with a fork and serve.

Notes:
If you don't want to chop your cilantro, you may add a sprig or two to the top of the pot just before putting the lid on to cook for 20 minutes.  When rice is ready, just use a fork to remove from the top of cooked rice before serving.