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Ingredients
  • 2½ cups rice
  • 4¾ cups chicken broth (I use 4¾ cups water and 5 tsp chicken bullion. If using bullion cubes you will need to dissolve them in a small portion of your 4¾ water so that the flavoring will be evenly distributed)
  • ½ cup tomato sauce (that is half of an 8 ounce can, I freeze the extra and use it in the next batch I make.)
  • ¼ cup finely chopped onion
  • 1 large clove of garlic, finely chopped or crushed
  • ⅓ cup canola oil or butter (I usually use oil or a mixture of both. ex: ⅓ cup butter and 1 to 2 tbsp oil or vice versa)
  • ⅛ tsp chili powder (optional)
  • ⅛ tsp Cumin (optional)
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