1/4 c. oil
2 c. rice
4 c. chicken stock
3 garlic cloves, mashed
1/2 c. onion, sliced thick
1/2 c. canned tomato sauce
Salt and pepper to taste

Heat the oil in a deep saucepan and saute the rice until golden. Add chicken stock, garlic and onion and tomato sauce. Season with salt and pepper. Bring to a boil. Lower heat. Cover and cook until almost all liquid has absorbed. Cook slowly until all the liquid is absorbed.