Spanish Rice

1 c white rice
1/2 small onion, diced
3 c chicken stock*
4-6 oz. tomato sauce (about 1/2 small can)
1/2 tsp. comino
salt & pepper to taste

Fry the rice in a few tablespoons of oil at a medium heat, stirring constantly. Once the rice starts to get a little color add the onion and continue stirring until the onion is fragrant and the rice is nicely toasted. Pour in the hot chicken stock, tomato sauce, and comino. Stir to combine, turn the heat to low and cover. Simmer for 20 minutes.

*I tend to use the Knorr chicken bouillon for this. I heat up 3 c of water and add 2-3 tsp. of powdered bouillon. It just gives it the flavor I'm used to (and it's already salted, which is nice). Feel free to use real chicken stock.