1 14.5 oz. Can Chicken Broth
1 C. Water
1/4 C. Tomato Sauce
1 Garlic Clove (minced)
1 1/2 C. White Rice
1/2 C. Sharp Cheddar Cheese (shredded)
In a pot bring broth, water, tomato sauce and garlic to a boil. Add rice and cheese. Stir until evenly mixed and returned to a boil. Cover; reduce heat to lo. Do not stir or remove lid for 15 minutes. Remove from heat but let stand with lid on for 5 minutes. Fluff with fork.
( I love the rice at Mi Ranchito. This looks exactly like it. I got the color right, but theirs still has a little more flavor. Next time I make it, I will substitute red enchilada sauce for the tomato sauce. This rice is good, but it's still a work in progress...)
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