Mexican Rice

3 Tbsp. veg oil
1 cup long grain rice
1 tsp. garlic salt
1/2 tsp. ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

Heat oil in saucepan over medium heat. Add rice, stirring constantly until puffed and golden. While rice is cooking, sprinkle with salt and cumin.

Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20-25 minutes.