recipe; spanish rice

Spanish rice has become one of my favorite foods. You can get it at pretty much any Mexican restaurant, but nothing beats homemade. They also tend to put canned vegetables in theirs, and I'm not a fan of that. Admittedly, mine will never be as good as Adrian's mom's rice, but then again no ones is. I got really lucky to have two future in-laws who are awesome cooks!

Spanish Rice
1 can of tomato sauce
1 1/2 cups uncooked rice
1 tomato, chopped
1/2 an onion, chopped
1 garlic clove, minced
1 teaspoon chicken bouillon
2 cups of water + 1 cup of hot water
2 tablespoons oil

 Heat oil in a deep pan on medium heat. Once the oil is hot add the rice, stir frequently. Once the rice starts to brown add in your onions and garlic.  Meanwhile dissolve your bouillon in the hot water, set aside. Continue cooking until the onions are transparent. Make sure to keep moving your rice so it doesn't burn.
 Add in the diced tomato and cook for a couple of minutes. I like to save the tomato for last so it doesn't cook too much. Now pour in the 2 cups of water and 1 cup of bouillon water. Bring to a boil, reduce to a simmer and cover. Simmer for about 10-15 minutes, stirring every once in a while. We served our rice with tacos al pastor with fresh cilantro and cojita cheese. Enjoy!