1 c. rice
1/4 c. tomato sauce
1/4 c. chopped onion
1 clove, smashed garlic
Salt to taste
1 (10 oz.) can chicken broth
1/4 c. oil or shortening
1 c. water

Fry the rice in the oil or shortening until it is golden in color. Add the onion and fry for 2 or 3 more minutes. Add the tomato sauce, chicken broth, water and garlic. When it comes to a boil, turn the heat down, cover and cook without stirring for about 15 or 20 minutes. If you use only water instead of chicken broth it will require more salt. Serves 6.