1 3/4 cup of long grain rice
1 cup chopped onion
1 clove garlic, minced
1 Tablespoon cooking oil
1 (10 3/4 oz.) can chicken broth
1 broth can water ( 1 1/3 cups)
1 (8 oz.) can tomato sauce
1/4 teaspoon fresh ground pepper
In a large skillet over medium heat cook ucooked rice, onion and garlic in hot oil 5 to 7 minutes or until golden, stirring frequently. Carefully add broth, water, tomato sauce and pepper, bring to a boil.
Transfer the hot mixture to a 2-quart casserole. Cover and bake in a 350 degree oven about 35 minutes or until rice is tender and fluffy and liquid is absorbed. Fluff with a fork until fluffy.
I have used this recipe for years and it comes out perfect every time!