Spanish Rice Pilaf

Description
Contributed by World Recipes Y-Group
 * Serving Size : 10

Ingredients

 * ½ large yellow onion -- diced fine
 * 3 cloves garlic -- minced
 * 1 pint (1 cup) rice (correct me, if I'm wrong about that))
 * 1 cup v-8 vegetable juice
 * 1 can whole tomatoes -- crushed
 * 1 cup water
 * ¾ teaspoon ground cumin
 * ½ teaspoon ground coriander
 * ¼ teaspoon white pepper
 * 2 tablespoons chicken base or 1 cube chicken bouillon
 * ¼ pound butter

Directions

 * 1) Sauté onion in a little oil until clear.
 * 2) Add garlic, and sauté until fragrant.
 * 3) Add rice, and sauté until a nutty smells develops (2-3 minutes).
 * 4) Pour in V-8 juice, tomatoes, and water.
 * 5) Add cumin, coriander, white pepper, salt, and chicken base or bullion.
 * 6) Bring to a boil.
 * 7) At this time i usually cover the pot, and throw it in the oven for about twenty-five minutes.
 * 8) This almost guarantees that you won't scorch or burn it; however, you can cook it own the stove top.
 * 9) Just turn the flame or element to a low temperature, and watch the rice closely.
 * 10) When water is gone and rice is firm not mushy, remove from heat source.
 * 11) Add butter to top.
 * 12) After butter has melted, gently fold rice to evenly distribute the butter.
 * 13) Adjust the salt content to your liking.