V Best Spanish Rice (Easy) - cooking recipe

Ingredients

1 (14 ounce) can chicken broth
2 -3 tablespoons tomato-flavored bouillon
1 1/2 cups water
1 teaspoon onion salt
1/2 teaspoon ground black pepper
1 teaspoon cumin
1 1/2 teaspoons spanish paprika (use regular if you have to)
3 tablespoons salsa, medium
1 teaspoon ketchup
1 cup finely chopped white onion
3 tablespoons olive oil
4 tablespoons butter, cut up
2 cups long grain rice

Preparation

In a 6 cup glass measuring cup pour chicken broth, add water until it measures a tad over 4 cups (very important) I use the next line on my measuring cup.
Add tomato bouilon, onion salt, pepper, cumin smoky paprika, salsa and ketchup - Heat in Microwave approx 6 minutes.
Meanwhile, drizzle olive oil over medium dutch oven pan until warm on Med-High heat. Add onions. When translucent add rice and butter, sautee' until butter has melted and bouilon is done.
Stir bouilon and slowly pour into (warning you can get a steam burn, so careful!) rice mixture. Stir and bring to a thick boil. about 3 minutes.
Cover pan, turn heat to simmer. Set timer for 25 minutes. When timer alarms, turn heat off and leave undisturbed for at least 5 minutes.
Fluff with fork and enjoy with your favorite mexican dish. I always make this when making my Recipe#268423.