Marta’s Mexican Rice


  • 1 cup of rice
  • A little oil to cook it in
  • Lots of garlic
  • Chicken or tomato bullion powder (1/2 a Tbsp of each if powder, 1 of each if cubes)
  • 1 can of drained, diced tomatoes
  • Chopped cilantro to taste
  • Two cups of water


  • Add oil and rice to pan and coat rice thoroughly
  • Fry until opaque
  • Add garlic and fry until opaque
  • Add tomatoes, bullion, and water
  • Cover and cook on low to medium low until water appears gone, but rice is still moist
  • Remove lid, fluff rice, add cilantro, and cook for another 5 minutes
  • Turn off heat, fluff rice again, put lid back on to keep warm