| 2 Tablespoons Butter | Pinch Cayenne Pepper |
| 1 Cup Uncooked White Rice | 1/2 Onion, Chopped |
| 3 Cloves Garlic, Minced | 1/4 Cup Tomato Sauce |
| 1/2 Teaspoon Cumin | 1 3/4 Cup Chicken Broth |
| 1/4 Teaspoon Chili Powder | 2 Tablespoons Cilantro, Chopped |
| 1/4 Teaspoon Pepper |
Melt butter in a medium saucepan over medium heat. Add rice and cook, stirring constantly, until just golden. Add garlic, cumin, chili powder, pepper, and cayenne and cook a few minutes more.
Stir in onions and cook until tender. Stir in chicken broth and tomato sauce and bring to a boil. Caution: rice is very hot, addition of chicken broth will react violently.
Reduce heat to low. Cover and simmer for 20 to 25 minutes or until rice is tender. Fluff with fork and stir in cilantro.
2019 Recipe - April Ferre - from www.letsdishrecipes.com
"The original name from Let's Dish Recipes was 'Copycat Restaurant Style Mexican Rice'. I'd say this is a bit spicier than I normally find at a Mexican restaurant, but it is close. Adjust the level of spice to suit your own tastes." - April Ferre
