1 1/2 c. white rice
1 1/2 c. chicken broth
1 1/2 c. water
1/4 c. tomato sauce
2 tbsp. butter or oil
1/2 tsp. cumin
2 bay leaves
1/2 tsp. oregano
1/2 tsp. salt
1 med. sliced onion
2 sliced garlic cloves
3-4 scallions, chopped
6-8 sprigs cilantro
Pepper to taste

Heat butter or oil in large skillet and stir rice until evenly coated. Brown the rice with the sliced onion and garlic, stirring constantly for about 2-3 minutes over medium heat. Add the remaining ingredients, mixing well. Lower heat to simmer. Cover and cook for 25-35 minutes or until all liquid is absorbed. Remove bay leaves and discard before serving. 8 servings.