Grandma Vicky'S Mexican Rice - cooking recipe

Ingredients

1 cup rice, long-grain
2 tablespoons oil
1/2 cup onion, white, chopped
8 ounces tomato sauce
3 teaspoons chicken bouillon
2 3/4 cups water

Preparation

Saute rice in oil until rice begins to brown.
Add Onion and cook 2 to 3 minutes.
Pour in tomato sauce, water and add chicken bouillon.
Bring to a boil.
Turn heat to a medium-low. Cover with a lid and cook 20 minutes.
Open and sprinkle with black pepper.
Let sit about 10 minutes before you serve to absorb any excess fuilds.