This is adapted from an All Recipes recipe.
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3 Tbsp. canola oil
1 cup brown or white long-grain rice [I use brown]
1 tsp. garlic salt
1/2 tsp. ground cumin
1/4 cup chopped onion
8 oz. can tomato sauce [I use Hunt’s]
14.5 oz. can vegetable broth [I use Swanson]
Diced tomato [optional]
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender.
Stir in tomato sauce and cook for one minute.
Stir in and vegetable broth and diced tomato. Bring to a boil.
Reduce heat to low, cover and simmer for 20 to 25 minutes for white rice. If you are using brown rice, it will take up to an hour more to cook. During this extra time, the liquid may be absorbed/evaporate. If this happens, simply add more vegetable broth or water. Fluff with a fork.