Mexican Rice

Ingredients:

2 tablespoons vegetable oil

1 cup uncooked long grain rice (I use jasmine rice)

½ teaspoon granulated garlic

½ teaspoon ground cumin

¼ cup chopped onion

½ cup tomato sauce

2 cups water

2 teaspoons chicken bouillon

Directions:
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 tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.