Mexican Rice - cooking recipe

Ingredients

2 c. long grain rice
1 small can tomato sauce
1/4 c. chopped onion
1 tsp. onion powder (you amount to your taste)
3 c. chicken broth
1 tsp. garlic salt (amount to taste)
1 tsp. cumin (amount to taste)
1 tsp. table salt (amount to taste)

Preparation

In a lightly oiled cooking skillet, stir-fry the rice, chopped onion and the seasonings over a medium flame until the rice is lightly golden brown.
Pour 2 of the cups of hot chicken broth and the small can of tomato sauce.
Very important:
After adding the chicken broth, do not stir the rice while it is cooking.
Let the rice come to a boil in the uncovered cooking skillet.
Cover the rice and let simmer over a low flame.
As the broth begins to evaporate from the skillet, gradually add the other 1 cup hot chicken broth to the rice.
Continue simmering over a low flame until all the chicken broth has evaporated.
Remove from heat and serve hot.
Makes approximately 8 servings.