1 c. long grained rice
1/4 c. oil
3 tbsp. chopped onion
1 sm. can tomato sauce
3 c. boiling water
1 cube chicken bouillon
1/4 c. chopped olives or 3 tbsp. salsa, optional

Cover the bottom of pan with oil. Place over medium heat and add onions and rice; fry until rice is golden brown. Be sure to stir.

Add the tomato sauce a little at a time. DO NOT STIR. Mix your chicken bouillon with your water. Pour into pan. Again, do not stir. You may add salsa at this time. Cover and simmer for 30-40 minutes.