Mexican Rice

This is yet another recipe for a handy rice side dish. Tonight I served this with chicken enchiladas that I had made ahead and frozen for future use.

2 T vegetable oil
2 c uncooked rice (not instant)
3 c chicken broth
3 T dehydrated onion
2 t garlic, minced
1 can (14.5 oz.) diced tomatoes
½ t salt

Heat oil over medium-high heat and sauté rice until golden, about 5 minutes; Add ½ c broth, onion, and garlic and sauté for 2 minutes. Stir in tomatoes and their liquid, remaining broth, and salt. Bring to a boil; reduce heat to low. Simmer, covered 20-25 minutes or until broth is absorbed.