Mexican Rice

3 T. Olive Oil
2 cups long grain rice
1 cup chopped onion
1 clove garlic, crushed
1 can chicken broth (10 1/2 oz can)
2 cups water
8 oz. tomato sauce
1/2 tsp. salt
1/8 tsp. pepper

Preheat oven to 350 degrees.  In pan, brown rice with oil.  Add onion and garlic and sauté until tender.  Stir in rest of ingredients; bring to a boil and stir.  Bake 40-45 minutes.  Toss all ingredients.