Mexican Rice

• 1/2 can of tomato sauce
• 1/4 small onion diced
• 1 cup of white rice
• 2 tablespoons of vegetable oil
• 1 chicken bouillon cube 
• salt to taste

Heat oil in a small pot, fry the rice until it turns yellow and is well coated with oil, add onions and grill for 2 minutes, add tomato sauce and cook for 2 minutes, add 2 cups of water, buillon cube and 1 tsp of salt. Bring to a boil and turn down and cover to simmer for 15-20 minutes or until water is completely consumed. Add corn or peas to rice.  

Disfruten!