Mexican Rice

1 cup rice
Salt and white pepper to taste
1 1/2 cup water
1 cup yellow onion; diced
1/2 package frozen mixed vegetables
1 Tbs chicken base
1 Tbs garlic powder
1 Tbs oil

Brown the rice in a teaspoon of oil. Be careful not to overcook. Drain rice completely.

In a 1-1/2 quart saucepan, combine the water, tomato paste, diced onion, chicken base and seasonings. Place pan on stove and bring to a boil. Reduce heat to low and stir the rice into the liquid.

Cover and allow the rice to cook for 20 minutes. Do not stir the rice while cooking. Thaw the vegetables with a gentle water spray and stir lightly into the rice. Allow rice to stand 5 minutes and serve with ranchera sauce.

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