Mexican Rice

2 tablespoons oil
1 cup uncooked rice, non instant
1/2 onion, finely chopped
2 cloves garlic, minced
2 teaspoons chili powder
2 plum tomato, seeded and chopped
8 ounces tomato sauce
1 cup chicken broth
3/4 teaspoon salt


In a medium pot over medium heat oil and add rice and sauté until browned. Reduce heat and add onion; sauté until tender. Add garlic and chili powder and continue to cook for about a minute. Add tomatoes, tomato sauce, chicken broth and salt. Cover and bring to a simmer, cook for 25 minutes or until the liquid is absorbed.