Mexican Rice from Christi Kelsey

**UPDATE**Jeanette Anderson found tomato bouillon at the Food Lion on 54 and 751 if you are interested in making this.
I didn't have this to try at cooking club because I wasn't able to locate any tomato bouillon cubes. I know Knorr makes it and I used to see it in the International section at Kroger. I didn't go into any tiendas but could possibly be found there. I am including this recipe because this rice is really good and compliments the refried beans, if you are able to locate the bouillon. They are authentic recipes and are as good as any you will find in a restaurant.

2 c. long grain rice
2 T. oil
1/4 tsp. minced garlic
1 tsp. dehydrated onions
2 tomato flavored bouillon cubes
4 c. water
1 tsp. salt

Heat oil in large saucepan over medium heat. Add rice, stirring frequently until rice changes to a solid white color (approximately 4 minutes). Sprinkle garlic and onions over rice and stir. Crumble bouillon cubes into mixture and mix well. Mix salt into water, then add to mixture. Increase heat to medium-high, and bring mixture to boil. Cover pan with a tight lid, reduce heat to low, and simmer covered for 20 minutes. DO NOT uncover pan during cooking time. After 20 minutes, turn off heat and let pan sit, still covered, for another five minutes, then serve.
*The secret to this recipe is to use a saucepan with a tight fitting lid that keeps most of the steaming. Also, do not lift the lid at any time while rice is cooking.