2 tablespoons vegetable or canola oil
1 cup uncooked long-grain white rice
1 ½ cups chicken stock or broth
8 oz. can tomato sauce
1 teaspoon chili powder
1 teaspoon garlic salt
½ teaspoon ground cumin

2 tablespoons vegetable or canola oil 1 cup uncooked long-grain white rice 1 ½ cups chicken stock or broth 8 oz. can tomato sauce 1 teaspoon chili powder 1 teaspoon garlic salt

Rinse the rice in a mesh strainer until water draining is clear. (This is optional, but it helps remove the starch and keep the cooked rice from being mushy.)�

Heat the oil in a 4-quart saucepan over medium-high heat. Add the rice and cook until translucent about 3-4 minutes stirring constantly.

Add the rest of the ingredients and bring to a boil over high heat. �

Stir once and cover. Turn the heat down to a low simmer (a little less than medium low) and cook for 20 minutes. Remove cover and let stand 2-3 minutes before fluffing with a fork.