Mexican Rice

3 tablespoons vegetable oil

1 cup uncooked long-grain rice

¼ cup chopped onion

1/2 teaspoon garlic powder

1/2 teaspoon salt (more to taste)

½ teaspoon ground cumin

2 cups chicken or vegetable broth

½ cup tomato sauce

Heat oil in a large saucepan over medium heat. Add rice, onion, garlic, salt, and cumin; cook, stirring constantly, until rice is puffed and golden.

Stir in broth and tomato sauce; bring to a boil.

Reduce heat to low, cover, and simmer for 25 minutes. Fluff rice with a fork.