Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
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|Serving Size: 1 Serving (846g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 904 (63%)|
|Amt Per Serving||% DV|
|Total Fat 100.5g||134 %|
|Saturated Fat 27.1g||135 %|
|Monounsaturated Fat 43.2g|
|Polyunsanturated Fat 22.1g|
|Cholesterol 460mg||142 %|
|Sodium 1698.8mg||59 %|
|Potassium 1888.1mg||50 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 9.2g|
|Protein 117.1g||167 %|
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Calories per serving: 1443
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