Mexican Rice

3 c white rice (not sticky)
oil
6 c water
4 cubes mexican buillion (Knorr Tomate/Chicken-in the yellow box)

In a 6-8 qt pan, brown the rice in the oil on med heat. Brown completely-not just a light brown...should take 10-15 minutes.

Add in 1/2 the water and the buillion. Stir until buillion is dissolved, add remaining water and simmer till water is gone. Add a dash of salt and garlic powder to taste.

Cook and then at the end, add a little water (2-3 Tbsp or so) and serve.