Mexican Rice

by Cari Beatty



  1. Saute rice and onion in vegetable oil until golden
  2. Add remaining ingredients. Bring to a boil.
  3. Reduce heat and cover, simmering 20 minutes.
  4. ***For 5 lb bag of rice to serve 100: 5 lb rice, 3 med onions, 3/4 c. vegetable oil, 25 c. water, 1/2 c of both chicken and tomato bullions, 2 T cumin, 1 T garlic powder