Mexican Rice - cooking recipe

Ingredients

1 1/2 c. uncooked rice (not instant)
2 Tbsp. cooking oil
2 c. chicken broth
1/4 tsp. garlic powder
frozen corn, thawed or 1 small can whole kernel corn
1/3 c. onion, chopped
1 (8 oz.) can tomato sauce
1/2 tsp. seasoned salt
1/8 tsp. cayenne or crushed (red) pepper
3 Tbsp. green onions, minced

Preparation

In a large pan saute rice and onion for a few minutes, stirring constantly.
Add tomato sauce, chicken broth and spices.
Heat to boiling, then reduce heat to simmer.
Cover and simmer for 25 minutes or until rice is tender and fluffy.
Stir in corn and green onions and heat.
Makes 4 or 5 servings.