Instructions
- Warm the oil in a heavy saucepan over medium heat. Stir in the rice, onion, garlic salt, and cumin. Cook, stirring frequently, until the grains begin turning golden and the onion softens, about 5 minutes.
- Add the broth and tomato sauce carefully; the pan may sputter. Bring to a boil, stir once, then cover tightly and reduce the heat to low. Simmer for 20 to 25 minutes, until the rice is tender and the liquid is absorbed.
- Remove the covered pan from the heat and let stand for 5 minutes. Fluff gently with a fork. If the rice is still firm and the pan is dry, add 2 tablespoons of water, cover, and cook on low for a few more minutes before resting.
Notes
Use a saucepan with a snug lid and keep it covered while the rice cooks. For a vegetarian version, use vegetable broth. Garlic salt and broth vary in saltiness; use low-sodium broth if preferred.
Adapted from Mexican Rice by Mommyto2 on Allrecipes, with clarified measurements and original directions.
