Ingredients
3 tablespoons vegetable oil
1 cup long-grain white rice
1/4 cup white onion, diced
2 cups chicken or vegetable broth
1 (8 oz) can tomato sauce
1/4 cup frozen peas
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground cumin
Preparation
In a fine mesh strainer, rinse rice until draining water runs clear.
In a large pan (with cover) add oil over medium heat. Once hot, add rice and cook until golden in color, about 4-5 minutes.
Add onion and cook for 2-3 minutes, then add broth, tomato sauce, peas, and seasoning. Bring mixture to a full boil.
Reduce heat to low and cover. Let simmer for 20-25 minutes.
Fluff rice and serve hot.
