What you'll need (servings about 6 to 8):
2 cups long grain rice
8 oz tomato sauce
1/8 cup oil
1 tsp - pink himalayan salt
1 tsp - garlic (minced)
4 cups - Chicken broth or 4 cups of water and 1 chicken bouillon cube
1/4 tsp - garlic pepper
1/4 tsp - cumin
4-6 stems cilantro (optional)
Note: If using the bouillon cube, add the cube to 4 cups of water then microwave for 3 minutes.
Heat oil in large frying pan on medium heat.
Add rice to skillet and cook until rice is golden brown.
Add chicken brown, tomato sauce, garlic pepper and cumin to skillet. Stir to combine.
Cover skillet and allow to simmer for about 35-40 minutes or until rice is completely cooked and there is no liquid left.
Use a fork to fluff and serve.
If you're thinking about trying this meal, I'd love to hear all about it. Add to your Instagram in-feed post or stories and tag me @baileyhouse2home and use the hashtags #CookingWithNisha and #BaileyHouse2Home. Feel free to leave a comment below and tell a friend where you found this recipe.