Mexican Rice
4 servings

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
½ teaspoon ground cumin
¼ cup chopped onion
2 cups chicken broth
½ cup tomato sauce

Heat oil in a large saucepan over medium heat.

Add rice and season with garlic salt and cumin; cook, stirring constantly, until puffed and golden.

Add onion; cook and stir until onion has softened.
Stir in chicken broth and tomato sauce; bring to a boil.

Reduce heat to low, cover, and simmer for 20 to 25 minutes. Fluff rice with a fork.

Serve and enjoy!