Disclaimer: I've been pointed to about 5 or 6 variations of this recipe. I am not trying to be deaf to the ethnic description. But again the recipes I found all had the same name. So I take it the people making these recipes see it as a badge of honor.

Here is my take on the recipe:

Ingredients

• 1 tbsp Vegetable Oil
• 2 tbsp Olive Oil
• 1 cup Uncooked Rice, preferably long-grain and unwashed
• 1/2 tsp Garlic Salt
• 1/2 cup Chopped Onions
• 2 cups Low Sodium Broth, preferably Chicken Broth but Beef Broth can be used as well
• 1 cup Tomato Sauce

Directions

1. Gather and measure all the ingredients
2. Heat the Oils in a medium sauce pan at medium sauce pan
3. When the oil is hot and starts to become fragrant add Rice, Garlic Salt, and Cumin
4. Stir constantly until the Rice is turning golden.

• If you smell burning BACK OFF ON THE THE HEAT! Olive Oil burn at lower temperature then Corn or Vegetable Oil.
• If you are concerned with Oil temperature I would recommend just using all Vegetable Oil. You will not get some of the smell and flavor but you are less likely to have burned food.

5. Stir in your Broth and Tomato Sauce. Put a lid on your Sauce Pan
6. Bring the mixture to a Simmer
7. Stir every 3-4 minutes for at least 20-25 minutes
8. When the rice is cooked remove from Heat and let cool covered for at least 10 minute. This evens out the temperature and may some finish softening hard bits of rice.

Enjoy!