3 Tblsp. oil
1 cup long grain rice
1 small can tomato sauce
1/2 cup Rosetta's Salsa
1 stalk celery (chopped)
1/2 onion (chipped)
1 tsp. garlic salt
1 tsp. cumin
1 cup hot water with 1 chicken bouillon cube (dissolved)
salt & pepper to tast

In 2 qt. sauce pan, add rice to hot oil. Stir frequently until rice is brown. Lower heat to medium, add celery, onions, & stir for 1 min. Add water, spices, tomato sauce, & salsa. On lowest heat, stir, & cover tightly. Simmer for 20 min's. Insert knife into cooked rice, if no water in bottom, it's done. If water in bottom, cook longer. Don't take lid off until 1st 20 min's is up! Serves 6