Mexican Rice

1 onion, chopped

2 garlic cloves, minced

1/2 c margarine

2 c long grain rice,uncooked

1-2 Tbsp chicken bouillon

1 8-oz can tomato sauce

4 c water

(i like to put a little el pato in it to spice it up)

in a large pot, sauté onion and garlic in margarine. When margarine is melted and onion is soft, stir in rice. Cook rice until golden brown. add chicken bouillon and tomato sauce. stir until well blended with rice. add water and bring to a boil. reduce heat to medium, cover, and simmer 20 mins or until all water is absorbed. easily serves 6 or more.