Restaurant Style Mexican Rice
6 T butter or vegetable oil 8 oz tomato sauce
2 cups rice 28 oz chicken broth
1 tsp salt (or part salt and part garlic salt)
Brown rice in butter until golden. Add salt, tomato sauce, and chicken broth and turn heat to medium high. Bring to a boil then reduce to low and cover. Simmer 20-25 minutes. Remove from heat and fluff with a fork. Serves 8.
