2 Tbsp. olive oil
1-1/2 cups long grain uncooked rice
1/2 medium onion, chopped
1 heaping tsp. garlic, minced
8 oz. tomato sauce
1 cup frozen corn niblets, thawed (optional)
1-1/2 tsp. salt
1/2 tsp. pepper
3 cups water
Put olive oil in medium saucepan on medium heat and add rice. Stir continually, so as not to burn rice and until rice is golden brown.
Turn heat to medium-low and stir in onions and garlic. Saute, until onions are transparent, stirring continually.
Stir in tomato sauce, water, (optional) corn niblets, salt and pepper.
Return to medium-high heat and bring mixture to a rolling boil. Set heat to low, stir mixture, cover pan and cook for 20 minutes.
Turn off heat and let stand 5 minutes before serving.
Serve as a side dish with tacos, burritos, fajitas or just topped with shredded cheese along with some baked tortilla chips. Enjoy!