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Ingredients

1 cup long grain rice ; uncooked
2 cups chicken broth
1/4 cup onions ; chopped
1/2 cup tomato sauce
1 medium jalapeno pepper ; seeded and chopped
1 teaspoon garlic salt
3 tablespoons vegetable oil ; or canola
1/2 teaspoon cumin

Preparation:

Heat oil in a large skillet over medium heat and add rice. Cook, stirring constantly until golden and puffed. Stir in cumin and garlic salt. Add onions and cook until tender. Add jalapeno. Stir in broth and tomato sauce. Bring to a boil. Reduce heat and simmer on low heat while covered, for 20 to 25 minutes. Fluff up rice with a fork and serve.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 281.6
Total Sugars: 2g
Carb.: 39.8g
Fiber: 2.3g
Total Fats: 12.5g
Cholesterol: 0.2mg
Protein: 6.6g
Sodium: 697.7mg

Detailed Nutrition...

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^*Data provided by USDA