Mexican Rice

1/2 cup tomato sauce
2 cups water
1/4 teaspoon McCormick Ground Cumin
1/2 teaspoon McCormick Onion Salt
1 cup converted or long grain rice
1 tablespoon margarine

Bring tomato sauce, water, Cumin, and Onion Salt to a boil.
Add converted rice and margarine. Stir.

Cover saucepan tightly. Immediately reduce heat to a simmer
and cook for 20 minutes. Remove from heat. Let stand 5 minutes.
Fluff with a fork before serving.

Makes 6 servings

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by McCormick.