3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1/4 of a medium onion
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth
1. Heat oil in a large saucepan over medium heat and add rice.
2. Add rice and cook with the garlic for about 5 minutes or until rice becomes a golden brown color. While rice is cooking, sprinkle with salt and cumin.
3. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil.
4. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.