Mexican Rice

Mexican Rice

Modified from recipe found here

3 Tbls. canola oil

1 cup uncooked long-grain rice

1 tsp. salt

1/2 tsp ground cumin

1/4 C. chopped onion

1/2 cup tomato sauce

2 C. chicken broth

1. Heat oil in 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.

Comments: 

After having tried many variations of spanish rice and not liking them, I finally found this recipe and love it!  It has flavor, but nothing too strong.