Mexican Rice with tomato bouillon and achiote
   
   I rate Mexican restaurants in the US by their beans and rice. I searched for 25 years before I was happy with this recipe. It is simply wonderful. It is very flavorful but not very spicy hot at all. Everyone in my house loves this rice.
   
   Rinse the rice, drain well. Look at the liquid on the bottom of the sink that has drained out of the rice. Is it cloudy? If it is, keep rinsing. Dump the rice onto a paper towel and dry off most of the moisture or the oil in the pan will spatter.

   NOTE: I cook the rice in a 4 quart Revereware saucepan.

   Saute the rice in hot oil in a saucepan until golden brown. As rice begins to turn a light golden color, add in chopped onion and continue stirring until the onion is soft and rice is golden. Boil water in electric teakettle, then pour into large measuring cup and add tomato paste, bouillon, achiote and the seasonings. Make sure the tomato paste and achiote paste have dissolved. Then add to the rice.
   
   Bring to a boil (should happen right away since water was preheated), reduce heat and cover and cook for 20 minutes. Remove cover and fluff lightly, then replace cover and let sit for 10 minutes.
      
   1 cup long grain rice
   1/4 cup vegetable or canola oil
   1/4 medium onion, finely diced (red onion works great!)
   10-13 grams tomato paste (scant half ounce, 2 teaspoons)
   2 teaspoons Knorr tomato bouillon (2 slightly heaping small spoonfuls)
   1/4 teaspoon ground cumin
   1/2 teaspoon onion powder
   1/2 teaspoon garlic powder
   1/4 teaspoon salt (leave out for low-sodium)
   1/4 teaspoon achiote paste* (1/2" ball)
   2-1/4 cups hot water
   
   NOTE: two of these ingredients are not found in most American food stores. However, most Latin markets in this country should carry them. Below are links to images.
   
   tomato bouillon: https://assets.unileversolutions.com/v1/123648907.png
   
   achiote paste: (there are many varieties sold) https://images.squarespace-cdn.com/content/v1/5eb398e9462f6008c7240efc/1591483724689-P1H6LAUFS50LBG0JOFQM/LaPerla_Achiote6pk_ProductPhoto_01.jpg
   
   *Achiote prep: If you have achiote that has hardened to stone, try triple-bagging it and crushing it in an arbor press or bench vise. The little 110g box I brought home from Mexico contained soft achiote which was easy to deal with.