Mexican Rice

3 cups dry rice rinsed and drained
1 onion diced
4 cloves garilc crushed
2 cubes tomate de pollo Knorr bullion- chicken tomato bullion
1/4 cup veg oil
5 1/2 C water

Toast well drained rice in veg oil add onion on med high heat. Cook 5 min.
Add crushed garlic, bullion cubes, water. Bring to a boil,stir.
cover then turn to simmer for 15 min. Remove from heat and turn into
heat proof dish.

I use a 10 inch Cast Iron skillet fo this.