1 c. long grain white rice
1 clove fresh garlic, minced
1/4 c. finely chopped onion
2 tbsp. vegetable oil
4 oz. tomato sauce
2 tsp. granular chicken bouillon
2 c. water

Coat bottom of 2 quart heavy saucepan with non-stick cooking spray. Heat pan at medium high setting and add oil. Saute garlic and onion until clear. Add rice, and stirring frequently, cook for 6 to 8 minutes until rice is a golden brown.

Add tomato sauce and continue to stir for additional 2 minutes. Add the 2 cups of water, bouillon, and salt and pepper to taste. Bring water back to boiling, turn heat down to simmer, cover and continue to cook for 25 to 30 minutes until all liquid is absorbed. Do not disturb rice during this period.

Rice can be served immediately, or heated at a later time as needed. Makes 4 to 6 servings.