Mexican Rice

Heat oil in a large saucepan over medium heat. Add rice and season with garlic salt and cumin; cook, stirring constantly, until puffed and golden.

Add onion; cook and stir until onion has softened. Stir in chicken broth and tomato sauce; bring to a boil. Reduce heat to low, cover, and simmer for 20 to 25 minutes. Fluff rice with a fork.