Mexican Rice

6 Tbsp veg oil 

2 cup rice 

1 onion diced 

1 can El Pato tomato sauce 

4 cup veg broth 

Pinch of salt

Heat oil, add onion and salt, saute until soft. Add rice and stir until coated in the oil and onion. Stir in El Pato and veg broth bring to a boil. Reduce heat to low, cover and simmer for 20-25 minutes.