This recipe originally came from allrecipes.com. It is a really simple, easy recipe that we use every time we make mexican food.
3 TBsp vegetable oil
1 cup uncooked long-grain rice
1 tsp garlic salt
1/2 tsp ground cumin
1/4 cup chopped onion
1/2 cup tomatoe sauce
2 cups chicken broth
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.
Stir in onions and cook until tender.
Stir in tomatoe sauce and broth;
bring to a boil.
Reduce heat to low, cover and simmer for 20-25 minutes.
Fluff with a fork.