Spanish Rice

We love this and it makes a ton. If it is just a few of us, I will cut the recipe in half. 

Ingredients:
2 T avocado oil
1 medium onion, diced
3 cloves garlic, minced
2 cups long grain rice
1 - 10 oz can diced tomatoes and green chilis 
1 - 14.5 ounce can of tomato sauce
2 1/2 cups chicken broth (more if needed)
1 t cumin 
1 t sea salt

Directions:
1. Heat oil in a large skillet over medium heat. Add onions and cook for 3 to 4 minutes.
2. Add garlic and cook 1 minute, reduce heat if necessary so that it doesn't brown too quickly. 
3. Add rice and cook 3 minutes, stirring constantly, making sure the rice doesn’t burn. 
4. Add tomatoes and tomato sauce. Stir to combine and let cook for 2 minutes. 
3. Finally, add broth, salt and cumin and stir together. Bring to a boil. Reduce heat to low, cover and simmer for 15-20 minutes or until rice is done. Add more broth as needed. 
We eat this with enchiladas and queso dip.