Easy Mexican Rice

 

• 2 tablespoons vegetable or canola oil
• 1 cup uncooked long-grain white rice
• 1 1/2 cups chicken stock or broth
• 8 oz. can tomato sauce
• 1 teaspoon chili powder
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin

• Heat the oil in a 4-quart saucepan over medium-high heat.  Add the rice and cook until translucent (somewhat clear) about 3-4 minutes; stirring frequently.
• Add the rest of the ingredients and bring to a rapid boil over high heat.  
• Stir once and cover. Turn the heat down to almost low (a little less than medium low) and cook for 25 minutes.  Remove cover and let stand 2-3 minutes before fluffing with a fork.
  https://www.seededatthetable.com/easy-mexican-rice/#recipe