Mexican Rice

( Makes 4 cups = 8 – 1/2 cup servings
2 teaspoons olive oil
1 cup long grain white rice
2 cups chicken stock
1 can tomato sauce (no salt added)
1 teaspoon cumin

Directions:
1. In a frying pan heat 2 teaspoons olive oil on medium high heat.
2. Add the rice and stir gently for 2 minutes or until the rice browns lightly.
2. Add the chicken stock, tomato sauce, and cumin.
3. Cover pan with a tight fitting lid and simmer for 30 minutes. Yum!