Mexican Rice Recipe

My kids think my Mexican Rice is tastier than Azteca! What a compliment!

2 tbsp olive oil

4 tbsp fresh minced garlic

1 onion, diced

2 tsp cumin

4 cups jasmine rice

4 tomato bouillon

4 cups water

6 oz Cotija cheese

Heat oil with garlic, onion and cumin and saute for 5 minutes or so on med-high. Add rice and cook until rice turns transparent. Add bouillons and water. Bring to a boil. Turn heat down to simmer and cook for 20 minutes. Crumble cheese and add to rice. Serve! Yum . . . you can also half this recipe - we just like the leftovers and we never throw any of this stuff out because it doesn't stay in the refrigerator long enough to spoil ;)