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Heat oil in large saucepan over medium heat and add rce. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomatoe sauce and chicken broth; bring to boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
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