2 Long Grain Rice
1/2 Olive Oil
1 Yellow Onion
2 Ground Cumin
1 Mexican-Style Stewed Tomatoes With Jalapeno Peppers
In a large saucepan, heat oil over medium-high heat with cover.
Add rice, fry, stirring until rice is lightly browned, 3-5 minutes.
Stir in the minced onion, garlic, cumin and salt, fry another minute.
Add tomatoes with liquid plus the water.
Bring to a boil, reduce heat to low, cook another 15 minutes, until rice is fluffy and dry.