2 Tbl. olive oil
2 c. long-grain white rice, uncooked
1 c. salsa or tomato sauce
1 tsp. garlic, minced
1 tsp. chili powder
1 tsp. ground cumin
salt and pepper, to taste
4 c. water
In a large saucepan, heat oil over medium heat. Add the rice; cook and stir until lightly golden. Stir in the remaining ingredients; reduce heat to low. Cover and cook for about 20 minutes or until rice is done. Serves: 8
Jenn's Notes: I made half a batch and I think it could easily serve 4 people. I used homemade salsa instead of tomato sauce and it turned out fabulous. I even used the leftovers for taco salads later in the week and it still tasted great.
adapted from: Gooseberry Patch's Weeknight Dinners, submitted by Nichole Martelli, as seen on A Well Seasoned Life