Mexicano Rice

Ingredients

• 1 12 cups long grain rice
• 14 cup onion (Diced)
• 3 cups water
• 2 tablespoons tomato bouillon with chicken flavor (Caldo de tomate)
• 1 12 teaspoons cumin
• 12 cup oil

Instructions

1. Add oil to pot and turn heat to medium/high.
2. Add rice and brown lightly, and onion and continue browning for 2 minutes.
3. Add Caldo de tomate, Cumin and water.
4. Bring to a rapid boil.
5. Let boil heavily for 2 minutes.
6. Cover, turn down to low and cook for 25 minutes.
7. Do not open lid, after done cooking let sit for 30 minutes covered.