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Mexican Rice

Medium SaucepanRice CookerBlender
1¾ Cup Water1 Cup Long-Grain Rice1 tsp Cumin1 tsp Dehydrated Vegetables½ tsp Vegetable Bouillon2 cloves Garlic1 Tomato, chopped¼ Onion
  1. In a medium saucepan, toast long-grain rice for 5 minutes.
  2. Move rice to rice cooker.
  3. In a blender, blend tomato, onion, garlic, and ground cumin.
  4. Add tomato mixture to rice, and enough water to get to the same total liquid as the rice.
  5. Add dehydrated vegetables, vegetable bouillon, and water.
  6. Mix and run rice cooker.