Ingredients:
- 2 tablespoons canola or other vegetable oil
- 1 cup long-grain rice
- 1 ½ cups chicken broth
- 8 oz. tomato sauce
- 1 tsp chili powder
- 1 tsp garlic salt
- ½ tsp cumin
- Splash of lime juice
Method:
Rinse rice in strainer and set aside.
Heat oil in 4-quart saucepan or Dutch Oven over medium-high heat.
Add rice and cook until rice is translucent (3 to 4 minutes), stirring frequently.
Add the rest of the ingredients to the pot and bring to a rapid boil over high heat. Stir once and cover.
Turn heat down to low simmer and cook for 20 minutes, keeping covered.
After 20 minutes, remove cover and let stand for 2 or 3 minutes, then fluff with a fork.
Serve as side dish with tacos, burritos, enchiladas, quesadillas, etc.
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