Mexican Rice I Recipe

Ingredients:

• 1 1/2 teaspoons vegetable oil
• 1/2 small small onion, diced
• 2/3 cup uncooked long-grain rice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 3 ounces canned diced tomatoes
• 1 teaspoon salt
• 1 1/2 cups water

Directions:

• In a large saucepan, heat oil over medium heat. Stir in onion and saute until translucent.
• Pour the rice into the pan and stir to coat grains with oil. Mix in cumin, chili powder, tomatoes, salt and water. Cover, bring to a boil then reduce heat to low. Cook at a simmer for 20 to 30 minutes or until rice is tender. Stir occasionally.