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Ingredients
- 3 TBSP VEGETABLE OIL
- 1 CUP LONG GRAIN RICE
- 1 TSP GARLIC SALT
- 1/2 TSP GROUND CUMIN
- 1/2 CUP CHOPPED ONION
- 1/2 CUP TOMATO SAUCE
- 2 CUP CHICKEN BROTH
Details
Preparation
Step 1
HEAT OIL IN DEEP SKILLET OVER MEDIUM
HEAT ADD IN RICE STIRRING CONSTANTLY
UNTIL PUFFY AND GOLDEN, SPRINKLE WITH
SALT AND CUMIN. STIR IN ONIONS COOK TILL
TENDER. STIR IN TOMATO SAUCE AND
WATER BRING TO A BOIL. REDUCE HEAT TO
LOW, SIMMER FOR 20 TO 25 MINS, FLUFF
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