1 1/2 c  Long-grain white rice
1 md Yellow onion
1/2    Green bell pepper
1 md Red tomato
1 ts Salt
1 ts Garlic powder
1/2 ts Ground comino (cumin)
1 cn (8-oz) tomato sauce
2 c  Hot water
2 tb Vegetable oil

Chop the onion, tomato, bell pepper and set aside.

All stirring called for in this recipe should be done with a fork to avoid
“mushing” the rice.

In a heavy skillet, heat the oil over high heat until very hot but not
quite smoking. Add the rice and stir. Fry the rice until its golden
brown. (This is a very important step if you want “real” spanish rice.

Add the chopped onion, tomato, bell pepper, garlic powder, salt, and
comino. Stir for a couple of minutes until the vegetables are partially
cooked.

Add the tomato sauce and hot water. Stir until the mixture comes to a
boil.

Reduce heat and simmer until it reaches desired consistancy, stirring
occasionally.