Mexican Rice - cooking recipe

Ingredients

2 T canola oil
1 c long-grain white rice
1/2 c finely chopped onion
1/4 t salt
1 T minced garlic
1 can (8 oz) tomato sauce
1 1/2 c reduced-sodium chicken broth
1/2 c) frozen mixed vegetables, thawed

Preparation

Heat a large heavy saucepan with a tight-fitting lid over medium heat. Add oil and rice and cook, stirring, until the rice is just beginning to brown, 4 to 5 minutes. Add onion and salt and cook, stirring, until the onion begins to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, 1 minute more. Pour tomato sauce over the rice and cook, stirring, for 1 minute.

Stir in broth and bring to a boil. Reduce to a simmer, cover and cook until the rice is cooked, about 15 minutes. Stir in vegetables and serve.