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Canned Ingredient Version:
2 tablespoons canola or vegetable oil
Garlic cloves (4-6 or more depending on taste)
1 cup uncooked long-grain white rice
1 ½ cups chicken broth (about 1 can)
8 oz can tomato sauce
1 teaspoon chili powder
1 teaspoon garlic salt
½ teaspoon ground cumin
Fresh Ingredient Version:
1 1/2 cups long grain rice
2 large roma tomatoes
1/4 onion
1 garlic clove
1/4 tsp ground cumin
1 1/2 tsp chicken bouillon
1 1/2 tsp tomato bouillon
1 tsp salt
Cilantro and jalapeños are optional
1 1/2 cups water
(You should end up with 3 cups of liquid in total to add to the rice)
Directions:
Heat oil in large saucepan. Add garlic cloves and brown. Remove garlic cloves and set aside.
Add the rice and cook until translucent about 3-4 minutes; stirring frequently.
Add tomato sauce and cook for about 1 minute. Add the rest of the ingredients (broth, seasonings, and browned garlic) and bring to a rapid boil.
Turn the heat down to low.
Cover with lid and let rice cook about 18-20 minutes until all liquid is absorbed (at a low simmer).
Remove from heat and let stand an addition 3-5 minutes with lid on. Then fluff rice with fork and serve.
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