- ½ cups long grain white rice
- ¾ tbsp oil
Cook the rice and oil in a saucepan until rice is golden brown.
- ¼ finely chopped onion
- ¼ tbsp minced garlic
Add in the garlic and onions and sauté for a few more minutes.
- 2 oz tomato sauce (or puree)
- 1 cups chicken stock (or boiling water plus bouillon cubes)
- ¼ tsp salt
- ¼ dash cumin
- ¼ dash garlic powder
- ¼ dash chili powder
Add the tomato sauce, chicken stock, and all the spices.
Bring mixture to a boil, then simmer on low heat with a lid for about 30 minutes or until rice is fully cooked. Then fluff!