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Mexican Rice
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| Ingredients: | |
| 1/4 cup and 2 tablespoons | vegetable oil |
| 2 cups | uncooked long-grain rice |
| 2 teaspoons | garlic salt |
| 1/2 cup | chopped onion or 2 tsp powder |
| 1 cup | tomato sauce |
| 4 cups | chicken broth |
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.
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.
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