Mexican Rice
Elizabethtown Newspaper

3	T	vegetable oil
2/3	C	diced onion
2	C	uncooked long grain rice (not instant)
1	t	ground cumin
1	t	chili powder
2	t	salt
1		clove minced garlic
16		oz tomato sauce
3		˝ C. water
		In a large saucepan, heat vegetable oil over medium-low heat. Place the onions in the pan and sauté until golden. Add rice to pan and stir to thoroughly coat with oil. Mix in cumin, chili powder, salt and garlic. Saute 3 to 4 minutes. Add tomato sauce and water, stirring until blended. Cover and bring to a boil stirring occasionally. Reduce heat to simmer. Cook for 45 to 50 minutes, or until rice is tender, stirring occasionally.