Mexican Rice

2 tablespoons vegetable or oil
1 cup dry long-grain white rice
1 8-ounce can tomato sauce
16 ounces warm water
1 teaspoon chili powder
2 teaspoons tomato paste
2 teaspoons minced garlic, about 2 cloves

  1. Heat oil in a 5 quart sauté pan over medium-high heat. Add rice. Cook rice, stirring constantly, for several minutes, until rice begins to turn a golden color.
  2. Reduce heat to low to avoid spattering. Gently pour in warm water, then tomato sauce and stir.
    Stir in chili powder, tomato paste and minced garlic. Turn heat back up to medium-high, bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed.
  3. Turn off heat, fluff rice then let sit, covered, for 5-10 minutes before serving.