This quick-and-easy rice is the perfect side dish for tacos, enchiladas, or burritos. It comes together in less than 10 minutes and needs to cook for 30 minutes. I like to get it started then work on my main dish while it is simmering.
Another benefit to this dish is that you make it with items you probably already have on hand. Here is what you will need. . .
Ingredients:
1 T. vegetable oil
1 c. long grain white rice
1 small onion, finely chopped
1 clove garlic, mined
2 1/4 c. chicken broth
1 (4 oz.) can tomato sauce
1 1/4 tsp. salt
1/2 tsp. cumin
1/2 tsp. chili powder
2 tsp. dried cilantro
NOTE: If you don’t have fresh onion and/or garlic, you can substitute 2 tsp. onion powder and 1 tsp. garlic powder.
Directions:
You will need a large, heavy saucepan. Heat the oil on medium heat. Add rice, onion, and garlic. Cook for about five minutes. Add the chicken broth, tomato sauce, salt, cumin, chili powder, and cilantro. Cover and reduce the heat to low. Simmer on low for 30 minutes.
Fluff with a fork and serve immediately. Serves 4.
![](https://i0.wp.com/fromkayskitchen.com/wp-content/uploads/2021/02/20210224_165533-3.jpg?resize=615%2C346&ssl=1)
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