Instructions: In deep skillet, heat oil over medium heat, add rice. Stir until golden brown. Add garlic and onion. Continue cooking until soft. Add tomato. Cook 1 minute. Add salt and broth. Bring to boil; reduce to low. Steam, covered, 20 minutes, until tender and all liquid is absorbed. Do not stir. Rice will be moist and fluffy. Serve as side dish with Mexican dishes or with stir-fry. Great with chicken.

Makes 6-8 servings.

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