Mexican Rice Recipe Demonstration

2 Cups long-grain white rice, well rinsed
Oil
Chopped onion (about 1/2 C)
Minced garlic (about 2 large cloves)
1 Can Chicken broth + 1/2 C water (Or 1/4 of the can)
1 or 2 large spoonfuls of Salsa or Rotel (Another 1/2 C of water can be substituted in place of this)
2/3 of an 8 oz can of tomato sauce
1 heaping tsp of salt
1 tsp of cumin
1/4 tsp cayenne pepper (0ptional)

1. Put some oil in a pan
2. Rinse rice very thoroughly in cold water, for several minutes, using a strainer. Put rice in the pan.
3. Fry rice on medium, stirring often until it starts to brown
4. When it starts to brown, turn heat to low and add onion. Stir until softened.
5. Turn heat off and stir in garlic for a minute or two.
6. Let pan cool for about 10-15 minutes
7. Add in all other ingredients and stir until combined. Turn heat to medium and bring to a boil.
8. Once boiling, turn to low and put the lid on
9. Cook for 15-20 minutes until softened and not sticking to the bottom of the pan. Check at 15-17 minutes, and if not done, cook for another minute or two.