1
Rinse the rice in a fine mesh strainer until the water runs clear. In a large saucepan, heat the vegetable oil over medium heat and add the rice.
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2
Add the diced onion and minced garlic to the pan. Sauté for 2 to 3 minutes until softened. Stir in the tomato sauce, ground cumin, chili powder, salt, and chicken broth.
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3
Reduce the heat to low, cover the pan, and let the rice simmer for about 20-30 minutes or until all the liquid is absorbed. Remove the pan from heat.
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