Mexican Red Rice

Directions

1. 1
   Heat the chicken or vegetable stock in the microwave until very hot (almost boiling point).
2. 2
   Add the boullion cube or granules and let it rest for a couple of minutes.
3. 3
   Use a spoon, whisk or fork to stir the water and dissolve the cube. It may take a minute or two for the cube to completely dissolve. Set aside.
4. 4
   In a medium saucepan heat oil over medium-high.
5. 5
   Add rice and sauté rice for about 2 minutes until it starts to get opaque.
6. 6
   Add the onions and sauté until rice becomes light golden brown. About two minutes.
7. 7
   Add the 2 cups chicken stock with the bouillon, tomato sauce, frozen veggies, salt & pepper.
8. 8
   Mix all ingredients and cover saucepan with lid. Bring rice mixture to a boil then reduce heat to low.
9. 9
   Cook for 10 minutes covered. Then add the cilantro and mix it into the rice.
10. 10
    Cover again and cook for another 10 minutes or until stock is completely absorbed.
11. 11
    Remove from heat and allow to rest for 5 minutes before opening pan. Fluff the rice with a fork and serve warm.