Restaurant-Style Mexican Rice

• 1/4 cup diced onion
• 2 tablespoons oil
• 1 cup uncooked white rice
• 3 1/4 cups hot water
• 1/4 cup diced potato
• 1/2 cup frozen mixed vegetables, thawed
• 2 cubes Knorr Caldo de Pollo bouillon* 

In a large non-stick frying pan, saute onion in oil on medium-high heat for 2 minutes. Add the rice and saute the rice until lightly toasted. Add water, bouillon, potato, and vegetables and bring to a boil. Turn down to a simmer and put the lid on, leaving about a 1/4 inch gap for steam to escape. Cook for 25-27 minutes, until all the water is absorbed and the rice is tender. To make fluffier rice, remove lid after removing from heat and allow to rest for 10 minutes before fluffing with a fork.

*The Knorr Caldo de Pollo bouillon cubes are commonly found in the Hispanic food section.