Mexican Rice

I made enchiladas yesterday and was scrounging around for a side dish as usual. We really like Spanish Rice at restaurants but aren't fond of the mixes that are on the market and I hadn't up to this point, figured out a really tasty homemade version. That has all changed!! This rice turned out great! Just enough spice and not too tomatoey. We will definitely be doing this one again.

I actually did 2 batches, one with the separate spices and one with 1/2 homemade salsa. They were both awesome!

Mexican Rice

1 cup rice
2 T oil
2 cups beef broth
1/2 cup chopped onion (really fine)
1 clove garlic minced
1 t. chili powder
1 t. cumin
1/4 cup tomato sauce

1. Saute onion and garlic in oil briefly in medium saucepan
2. Add rice and saute lightly until rice is all coated with oil and is fragrant
3. Stir in broth, chili powder, cumin and tomato sauce. Bring to a rapid boil.
4. Reduce heat and simmer covered for 25-30 min until liquid is absorbed and rice has bloomed.

**If you are in a hurry exchange the onion, garlic, spices and tomato sauce for 1/2 c. salsa. Because it's pretty diluted "medium" will probably work the best.