1 c. rice (uncooked)
1 sm. onion, chopped
1 sm. can tomato sauce or 1 (16 oz.) can tomatoes
Garlic powder to your taste
2 1/2 c. water
2 cubes chicken bouillon (optional)

In fry pan brown rice in Crisco or lard stirring constantly so as not to burn - medium heat. Add chopped onions when rice fairly browns so as to saute. Rice should be well browned.

Add tomato sauce (or tomatoes) to rice and add water with bouillon cubes to mixture. Bring to boil; reduce heat and cook covered until water absorbed. Remove from heat and leave covered 15 to 20 minutes. Rice should be dry. Serves 4.

Add garlic powder when you add water. No salt needed if bouillon cubes used. Can reheat in microwave.