Mexican Red Rice

A delicious addition to enjoy with tacos and fajitas and in burrito bowls.
1 Tbsp. vegetable oil
1 cup uncooked long grain white rice
1/2 cup finely diced white onion
2 Tbsp. Contadina® Tomato Paste
2 1/4 cups water
2 Tbsp. College Inn® Savory Infusions Roasted Chile & Garlic Base
Heat oil in a large saucepan over medium-high heat. Add rice and onion; cook 2 minutes, stirring constantly, until rice begins to turn golden brown and onion is softened.
Add tomato paste; cook 1 to 2 minutes, stirring constantly, until paste browns. Carefully stir in water and Savory Infusions. Bring to a boil; cover and reduce heat to low. Simmer 20 minutes; remove from heat and let stand 5 minutes. Fluff with a fork before serving.