Rio Grande Rice

• 3 tablespoons olive oil
• 1/2 cup onion, finely diced
• 1 1/2 cups white rice, uncooked regular long grain
• 1 red pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 12 ounces tomato sauce
• 2 teaspoons salt
• 1 garlic clove, minced
• 1/4 teaspoon saffron, Mexican saffron (optional) or 1/4 teaspoon turmeric (optional)
• 3 cups water

1. In a large saucepan, heat vegetable or olive oil over medium-low heat.
2. Saute the onions in the pan until golden brown.
3. Add the rice to the pan and stir well to coat the grains with the oil.
4. Mix in the remaining ingredients.
5. Cover the pan and bring it to a boil, then reduce the heat to simmer and cook for 30-40 minutes until the rice is tender.
6. Stir the rice occasionally to keep it from sticking.

olive oil, onion, white rice, red pepper, ground cumin, chili powder, tomato sauce, salt, garlic, saffron, water

Taken from www.food.com/recipe/rio-grande-rice-236362 (may not work)