This is the typical red rice you get with Mexican food but served right after it is made it is simply delicious.
Put the one tablespoon of olive oil into a 2qt pan on high heat. Wash and drain the rice. Add rice into pan and brown until dark brown. Rice will puff a bit. Stir constantly. Once the rice is dark brown add the minced 1/4 of a large yellow onion, the tomato bouillon and the 1 1/2 tablespoons of butter. While rice is still browning, now in butter, break up the tomato bouillon until well mixed and no liquids remain in the pan. Add the 2 cups of water. Bring to a rolling boil. Simmer and cover for about 25 min. After the timer stops leave covered for 10 - 20 min. Serve immediately.