2 cup rice with lengthy grains 18 ounces of vegetable oil Tomato sauce (8 oz) 6 cilantro fronds (optional) 1 teaspoon finely chopped garlic 4 cups water (or 4 cups chicken broth with reduced sodium content and no bullion) 1 cube bouillon flavored with poultry A pinch of cumin and garlic pepper
In a large skillet, heat the oil over medium heat.
Cook the rice until it turns golden brown.
Microwave 1 cube of chicken-flavored bouillon with 4 cups of water for 3 minutes.
Add water, tomato sauce, salt, garlic, cumin, and garlic pepper to the pan when the rice has begun to color.
While stirring, cover the pan. Simmer for thirty to forty minutes, or until completely cooked and no liquid remains. Before serving.