1 Cup rice (Jasmin if possible)
1/2 Cup Tomato Sauce
1/4 Cup white onion
2-3 Tbsp Olive oil
1 tsp Salt
1/2 tsp Cumin
1/2 tsp Garlic (1 clove if fresh)
2 Cups Chicken stock
1. Fry rice in oil (low heat) until brown and swollen. Add spices just as the rice starts to tan.
2. Add tomato sauce and chicken stock and stir thoroughly.
3. Bring to boil and reduce heat and simmer for approximately 20-mintues. Fluff rice and enjoy.