Ingredients

• 3 tablespoons vegetable oil
• 1 cup long grain rice, uncooked
• 1 teaspoon minced garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 cup tomato sauce
• 14 ounces (1 3/4 cups) chicken broth (see notes)
• 1 Jalapeno (optional)

Directions

1. Wash rice and drain. Repeat until rice water is clear (about 3-5 times)
2. Put oil into a large saucepan and heat over medium heat.
3. Put washed rice into pan and stir constantly for 5-7 minutes until it turns a light gold in colour.
4. Add the salt, garlic and cumin and continue to stir until fragrant (acout 30 seconds)
5. Add tomato sauce and chicken broth and heat to a full boil.
6. Add the optional jalapeno at this point (whole not cut)
7. Cover with a lid and reduce heat to low for 20-25 minutes (Do not life the cover while rice is cooking
8. Remove from heat and let rice rest for about 5 minutes still covered.
9. Remove lid and jalapeno and fluff the rice with a fork

Notes:
You can use just water instead of chicken broth or water plus 1 teaspoon chicken boullion.
If rice is still crunchy, add 2-3 tablespoons of hot broth over the rice, cover, and steam for 5 more minutes.
If rice is wet or clumpy, uncover and let it rest a few extra minutes before fluffing.

Enjoy

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