Ingredients

• 1 tablespoon vegetable oil
• 1 cup long-grain white rice
• 1 16 oz can lower sodium chicken broth or 2 cups water and ½ cube chicken-flavored bouillon
• 1 (8-ounce) can tomato sauce
• ½ teaspoon minced garlic
• ½ teaspoon salt
• ½ teaspoon ground cumin
• ¼ teaspoon Larwy’s garlic pepper

Instructions

• Heat oil in large frying pan over medium heat.
• Add rice and cook, stirring until golden brown, about 5 minutes.
• Combine bouillon and water in a microwave-safe container and microwave for 3 minutes.
• When rice is brown, add bouillon mixture, tomato sauce, salt, garlic, cumin and garlic pepper to the pan.
• Stir and cover the pan. Let simmer for 30-40 minutes, stirring occasionally, or until all is cooked and there is no liquid left. Fluff before serving and top with cilantro if desired.