Mexican Rice

1 ½ cups dry long grain white rice, rinsed

2 tbsp olive oil

2 cloves garlic, chopped

½ yellow onion, chopped

Small bunch of cilantro stems

½ cup tomato sauce

½ tsp ground cumin

1 ½ tsp salt

Chicken broth (use in the place of water and follow directions on rice package for how much is needed

Tie the cilantro stems into a small bouquet with a piece of kitchen twine. Heat pan over medium high heat and add olive oil. Saute onion and garlic in until translucent. Add the rice and heat until it becomes fragrant - approximately 2 minutes. Pour in the tomato sauce and broth, making sure all the rice is submerged. Add in the cilantro stem bouquet, cumin, and salt. When it starts to boil, lower to a simmer and cover with a lid. Follow the cooking time instructions on your package. When the timer sounds, remove the pan from heat and let the rice continue to steam in the pan with the lid on it for ten more minutes. Remove the bouquet of cilantro stems and serve.