Momma’S Spanish Rice

• 1 cup Raw Long-grain White Rice
• 1-1/2 Tablespoon Cooking Oil
• 1 whole Onion, Diced
• 6 cloves Garlic, Minced
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Ground Black Pepper
• 1 teaspoon Ground Chili Powder (optional)
• 1/2 cans Tomato Sauce (small Can)
• 2 cups Chicken Broth

1. Add cooking oil to deep skillet that you have a tight fitting lid for.
2. Add rice and cook over medium heat until rice JUST begins to brown, stirring frequently. Add onion and garlic and continue to cook until onion begins to become translucent, STILL stirring frequently. (If you don't stir, it will burn.) Add salt, pepper and chili powder. Stir again.
3. Add chicken broth and tomato sauce and stir. Reduce heat to LOW and simmer for 25 minutes. (Stir halfway through cooking time but try to keep that lid ON or the rice will be undercooked.) After 25 minutes, check rice. If it seems too crunchy or sticky, cook for 5 more minutes.
4. Serve with whatever you like. We enjoy this with tacos, burritos, fajitas, enchiladas - any kind of Mexican dish!

cooking oil, onion, garlic, kosher salt, ubc, ground chili powder, tomato sauce, chicken broth

Taken from tastykitchen.com/recipes/sidedishes/mommae28099s-spanish-rice/ (may not work)