Mexican Rice

This was easier than I thought it would be. And the flavor was pretty good.

{ingredients}
1 Tbsp Extra Virgin Olive Oil or Vegetable Oil
1 C. uncooked long grain white rice
2 c. warm water
1 1/2 tsp Caldo de Tomate (tomato boullion)

{optional ingredients}
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp freshly ground black pepper
1/4 tsp chili powder

{directions}
In a mixing bowl whisk together water, Caldo de Tomate, and optional spices. Set aside.
Drizzle oil into a non-stick saucepan and heat over medium high heat. Add rice and cook several minutes, stirring constantly until rice is slightly puffed and golden.
Add water mixture to rice, stir, and cover pan with lid. Reduce heat to low and allow rice to simmer for 20-25 minutes until water has been absorbed.
Remove from heat, fluff rice with a fork, cover with lid and allow to rest 5 minutes. Serve warm.

Other Serving Suggestions:
drizzle some sour cream, add a few dashes of hot sauce, fresh guacamole, etc.