Hi, Claudia. This is Tonya. What I do is that I take my measuring cup which is 
1 cup, I do that and then I still at 3 times and what I do is that I.  Hi dates 
I would do it over the sink and see if you still now you your.  Or spoon as a 
guide or if you have a level indicator use that. You know, in that way it will 
be all measured

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> Original Message:
> ---------------------------------
> 
> From: Claudia <[email protected]> 
> Sent: July 2, 2010 6:11:58 PM
> To: [email protected]
> Subject: [CnD] Fw: [C-F] Mexican Rice
> 
> Hi,
> 
> I'm about to make this recipe, but how do I judge the oil, if I want to make 
> two to three cups?
> Can I use a measuring cup for this, and if so, what size would I need?
> Thanks.
> 
> Claudia
> 
> ----- Original Message ----- 
> From: ~Sandy~ 
> To: undisclosed recipients: 
> Sent: Saturday, May 01, 2010 6:29 AM
> Subject: [C-F] Mexican Rice
> 
> 
>   
> Mexican Rice
> Ingredients
> * 3 tablespoons vegetable oil 
> * 1 cup uncooked long-grain rice 
> * 1 teaspoon garlic salt 
> * 1/2 teaspoon ground cumin 
> * 1/4 cup chopped onion 
> * 1/2 cup tomato sauce 
> * 2 cups chicken broth 
> Directions
> 1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring 
> constantly, until puffed and golden. While rice is cooking, sprinkle with 
> salt and cumin. 
> 2. Stir in onions and cook until tender. Stir in tomato sauce and chicken 
> broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 
> minutes. Fluff with a fork. 
> 
> [Non-text portions of this message have been removed]
> 
> 
> 
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