Ingredients

• 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

Instructions

1. Rinse the rice in a mesh strainer until the water runs clear. This step is optional, but it removes excess starch and helps prevent gummy rice.
2. Heat the oil in a 4-quart saucepan over medium-high heat. Add the rice and cook, stirring often, until the grains become translucent, about 3–4 minutes.
3. Pour in the remaining ingredients and bring the mixture to a fast boil over high heat.
4. Stir once, cover the pan, and reduce the heat to a gentle simmer (slightly below medium-low). Cook for 20 minutes.
5. Remove the lid and allow the rice to rest for 2–3 minutes, then fluff with a fork before serving.

• Washing the dry rice until the water is clear helps remove starch and improves texture.
• Measure and prepare all ingredients ahead of time, as the cooking process moves quickly once started.
• Choose a reliable mid-range long-grain rice for the best results.
• Toasting the rice until it looks slightly clear is key and usually takes about 3–4 minutes.
• Letting the rice sit uncovered for a few minutes after cooking helps release excess steam before fluffing.
• To increase servings, use 1 ½ cups rice with 2 ½ cups chicken broth. Keep all other ingredients and cooking time the same.