2 tsp. canola or vegetable oil
1/2 cup long grain rice
1 cup water
1/2 medium white onion, chopped
1 clove garlic, minced
1 tsp. cumin
1/2 tsp. chili powder
1/4 cayenne pepper
1 (10 oz.) can tomatoes and green chilies
salt and fresh ground black pepper, to taste

Coat bottom of saucepan with oil, and turn to medium heat Add rice pan and and begin to toast (2-3 minutes). Add onion to rice and begin to sauté (1-2 minutes). Add garlic to mixture and sauté for an additional minute.

Pour in water, tomatoes and green chilies, and spices and turn heat to high. Once mixture is at a rolling boil, turn heat to low/medium low and cover. Ignore the dish for 15-20 minutes. Fluff with a fork, and enjoy!

Great with tacos, enchiladas, and refried beans.

Submitted by: Rexfelis