|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Vegetable oil||2 Teaspoon|
|Regular rice||1 Cup (16 tbs)|
|Tomatoes||2 Medium, peeled and chopped|
|Chili powder||1 Teaspoon|
|Condensed beef bouillon||1 Can (10 oz)|
|Water||1⁄2 Cup (8 tbs)|
1. Saute onion and garlic in oil until soft in a large skillet, about 5 minutes; add rice and cook over high heat, stirring constantly, until the mixture turns golden-brown.
2. Add the tomatoes, chili powder, salt, bouillon and water. Bring to boiling; lower heat; simmer, covered, 20 minutes, or until all of the liquid has been absorbed.