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MEXICAN FRIED RICE 
Cast iron or other heavy skillet with a lid
Oil, thin layer over bottom of skillet
1 clove garlic, pressed
1/2 sm. white onion
1 c. long grain rice
2 c. water
2 tbsp. El Pato hot salsa
2 chicken bouillon cubes
Salt (only to taste)

Burner should be set on high, unless the oil starts to smoke a lot, then it should be set on about medium to medium high. Heat the oil in the skillet; add garlic, onion and rice; saute until rice is opaque white (some browning of the rice is okay). Add water, salsa and bouillon cubes; crush the cubes and stir them until they dissolve. Taste the liquid and add salt if necessary.
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