Mexican Rice II

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IngredientsMexican Rice II

  • 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 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 in chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 – 25 minutes.
  3. Fluff with a fork

Makes four servings

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