- 2 tablespoons canola oil
- 1/2 medium white onion diced
- 1 1/2 cups rice
- 3 cloves finely chopped garlic
- 2 1/2 cups chicken broth
- 1 cup plain tomato sauce (I used El Pato Salsa De Chili tomato sauce)
- 1/2 teaspoon cumin
- 4 tablespoons chopped parsley (optional)
In a medium sauce pan, heat oil over medium heat. Add the oinion. Saute for 1-2 minutes until softenend. Add dry rice and cook with the onions for about 5 minutes or until rice become a golden brown color. Add the garlic to the rice and saute for one more minute.
Add in the broth and tomato sauce and cumin and parsley if using. Bring to a boil then cover the rice and reduce the heat to low and allow to cook for 20 minutes.