Mexican Rice

Whenever I make a Mexican dish, this is always the side dish.

3 tablespoons canola oil

1 cup uncooked long-grain rice

1/2 teaspoon salt

1/2 teaspoon granulated garlic

1/2 teaspoon ground cumin

1/4 cup minced onions

1/2 cup tomato sauce

2 cups chicken stock

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, garlic and cumin.

Stir in onions and cook until tender. Stir in tomato sauce and stock; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

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Enjoy!!!

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