Mexican Rice


3 tablespoons vegetable oil
1 cup uncooked long-grain rice (though I love Basmati with this recipe )
1 tsp garlic salt
1 tsp ground cumin
1/2 -3/4 cup tomato sauce (depends on how you like your girls love it really moist)
2 cups chicken broth

Heat oil in a large saucepan over medium heat and add rice. Sprinkle with salt and cumin. Cook until a tad puffy. Stir in tomato sauce and broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 min. If so inclined-fluff with a fork. (Let’s be honest, how many of us actually FLUFF our rice….I stir that baby up and serve;) The faster I get Mexican food in my mouth….the better!!!!! 

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