Easy Mexican Rice (Part II)

Adapted from AllRecipes

Ingredients

Serves 4 as a side (or 2 as a main dish)

2 tablespoons vegetable oil

1 cup long grain rice

1 small onion, finely chopped

1 garlic clove, minced

½ teaspoon ground cumin

¼ teaspoon cayenne pepper or chili powder (optional)

½ cup tomato sauce (I used 365 Organic)

1 ½ cups chicken broth (or caldo de tomate or vegetable broth)

Directions

Heat oil in a large skillet over medium-high heat. Add rice and sautè for a few minutes, until translucent and start to turn golden. Add onion and sauté for 2 minutes. Add garlic, cumin, and cayenne pepper and sauté for 1 minute, until fragrant.

Add tomato sauce and broth and give a good stir. Bring to boil, reduce to a gentle simmer, cover with a lid, and cook for 20 to 25 minutes, until all the liquid has been absorbed and the rice is cooked through.

Take a taste and adjust seasoning as needed.

Serve!