In large pan with tight fitting lid, heat on high heat (until begins to smoke) : 1 c. white rice, not quick cooking 1 purple onion, diced 1 red potato, diced 2 carrots, sliced into sm. pieces

Add rice to oil until toasted (about 2 minutes). Add and saute onion, potato, and carrots until onions are translucent.

Add:

Water to equal 3 c.
3/4 c. frozen (thawed) peas
2 tsp. Mexican oregano
1 tsp. cumin, ground
2 tsp. chili powder
1 tsp. garlic powder or 1 clove fresh, minced
1 cube bouillon, chicken or beef