Becky’s Mexican Rice

Serves 4
Cooking time 45 minutes
1 cup long grain Mahatma Rice; this is the only brand I have ever; don’t know what a different type of rice would be like when cooking Mexican rice.
2 minced garlic cloves
½ of one large brown onion; or one small one
4 tablespoons of tomato sauce
1 teaspoon of salt
2 cups of chicken broth; or homemade chicken broth
1-2 tablespoons of vegetable oil

In a medium size preheated pot; pour the vegetable oil in with the rice; you want just enough oil to coat the rice; not extra oil floating around in the pot; just coat the rice lightly. Stir until lightly golden brown, then add the onions and garlic and continue to stir as the flavors release and onions and garlic become translucent. Stir in the tomato sauce and coat the rice real well before adding the chicken broth and salt. Once it is all mixed everything in the pot; turn the fire down to low, cover the pot and let it cook takes 30 minutes, flake with a fork before serving.