Title: Authentic mexican rice
 Categories: Mexican, Rice, Side dish
      Yield: 4 Servings
 
      1 c  Long-grain white rice, raw
      2 tb Vegetable oil
    1/2 md Onion, chopped
    1/3 c  Salsa (Embasa brand)
      3 c  Water
      1    Tomato chicken boullion

MMMMM-------------------RECIPE CAN BE DOUBLED------------------------
 
  Heat oil in saut‚ pan on medium-high.  Add uncooked rice and stir to
  coat rice with oil. When rice is brown, add chopped onions and stir.
  When onions start to brown, add in salsa tomatoes, stirring to coat
  rice. Add in water and chicken-tomato seasoning and bring to a boil.
  Allow water to boil for 5 minutes, then lower heat to medium-low and
  cover.  Simmer for 10-15 minutes, stirring every few minutes.
  
  When water is completely evaporated and rice is tender, remove from
  heat and serve hot.
  
  * NOTE:  Embasa Salsa comes canned and can be found in the ethnic
  section of your grocery store. This is an authentic recipe from a
  Hispanic friend of mine.
  
  Contributor:  Frances Say