Arroz Mexicano`

start by boiling your water & adding achote to it so it Will desolve.

add oil to a non-stick pan, add rice, garlic salt, & cumin fry rice till you get a slightly golden color about 5-6minutes on medium high heat. add in minced garlic, diced tomatoe, & onion fry about 2 minutes. Now add in about 5 cups of the boiled achote water & chicken bullion. Taste for seasonings.adjust as needed

add lid and lower heat to medium- low, do not stir that is the key to a fluffy rice, and a good non-stick pan.Check liquid level about 15minutes and if needed add your last cup of water, total cook time should take about 20-25 minutes.