Spanish Rice

This rice is infinitely better than the boxed Spanish rice you can get at the store. It goes great with with any Mexican/Spanish meal. I find that the amount of broth used should be approximately what your box of rice indicates, so you shouldn't just automatically use 3 cups broth for 1 1/2 cups rice. I say approximately because I use a little less broth than what my box of rice says due to the addition of the tomato sauce.

3 tablespoons vegetable oil
1 1/2 cups uncooked long grain rice, such as Texmati
1/2 cup finely chopped onion
1/4 cup finely chopped celery (some grocery stores sell celery by the stalk, so you don't have to buy a bunch)
1/4 cup finely chopped green bell pepper
1 teaspoon salt
~ 2 tablespoons ground cumin
1 1/2 teaspoons granulated garlic
1/2 teaspoon black pepper
3 cups chicken broth (or water, to make it a vegetarian rice)
1 (8 0z.) can tomato sauce

Heat the oil in a skillet and sauté the rice until it is golden brown. Add the vegetables and seasonings, and continue to sauté for 1 to 2 minutes longer.

Add the chicken broth and the tomato sauce, bring to a boil. Cover and simmer for the time indicated on your box of rice.

Makes 4-6 servings.