Easy Delicioso Mexican Rice

I've had a very hard time getting my mexican rice to come out right. It's usually too mushy or sticky, too much tomato sauce, or just not right somehow. For years, I'd envy restaurants their light, fluffy flavorful rice and curse myself for not being able to pull it off myself. My poor husband had to put up with years of funky rice from me. Finally, after many years, I found a recipe that started me on the road to the right rice! The first time, it was...better....but still needed a flavor fix. After tweaking it a dozen times, I finally got the flavor right!! 1/3 cup oil 1 cup rice 1/4 diced onion 1 1/2 c chicken broth (I microwave water with one chicken bullion cube) 6 oz tomato sauce 1 tsp black pepper 1 tsp chili powder 1 tsp garlic powder 1/2 tsp cumin (optional) 1 small can of chopped green chiles Heat oil on medium heat in a medium saucepan, add onion and cook until it starts to sweat. Add rice (and green chiles) and cook until starting to turn golden brown. Add chicken broth, tomato sauce and seasonings. Heat to boiling, cover tightly, reduce heat to low and cook for 20 min. I usually stir it ONCE halfway through cooking just to make sure everythings mixed properly. When done, fluff with a fork , serve and enjoy!!

Stores great in fridge, and in my opinion, tastes even better after setting overnight!