Mexican Rice 2

3 tablespoon vegetable oil
1 cup long grain rice
1 teaspoon fresh minced garlic
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 cup tomato sauce
1 cup veggie stock
3 tablespoons chopped cilantro

Heat oil in a large saucepan over medium heat. Add the rice and gently stir until rice begins to brown. Add garlic, salt, and cumin, and stir the rice until golden. Add the tomato sauce and stock, and turn the heat up to medium high. Bring to a boil then simmer, covered, for 15 minutes. Remove from heat and fluff with a fork, then stir in chopped cilantro.

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