Mexican Rice

3 tablespoons oil
1 clove garlic, minced
1/2 onion, chopped, or 1 tablespoon dried onions
1 cup rice
1 cup salsa
2 cups chicken bouillon

Heat oil in large pan. Add rice and cook on medium heat until rice is puffed. Push rice to side; add garlic and onion. Saute' until onion is soft. Add salsa, mix well, and heat until warm. Add chicken bouillon. Bring to a boil. Cover, and simmer about 20 minutes or until all liquid is absorbed and rice is tender.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 94)