• 3 T vegetable oil
• 1 1/2 c long-grain rice
• 1 t cumin
• 1/2 onion, finely chopped
• 1 clove of garlic, minced
• 1 8oz can tomato sauce
• 2 1/4 c chicken broth
• 1 t salt
• 1/2 t pepper
• 1/2 c cilantro, minced (optional)

Heat oil in large saucepan over medium heat. Add rice and sauté, stirring frequently until golden brown (about 5-10 minutes). Add the cumin and onion. Continue cooking until the onion is translucent. Add garlic and cook for an additional minute.

Add the tomato sauce, chicken broth, salt, and pepper, stirring to combine. Bring to a boil, continuing to stir. Reduce the heat to low, cover, and simmer for 20 minutes. Leave the rice covered and remove from heat. Rest for 10 minutes. Fluff up the rice a fork. Sprinkle the cilantro over top and serve.