2 tbsp. vegetable oil
1 cup long grain white rice
1 1/2 tsp. salt
3/4 tsp. chili powder
1/8 tsp. garlic powder
1 tsp. crushed red pepper flakes
1 chicken bouillon cube, crumbled
1/2 white onion, chopped to your liking
1 1/2 cups water
1 cup chicken broth (Swanson)
1 (8 oz.) can tomato sauce (Hunts)

Heat oil in a non-stick pot, then add in rice and onion. Cook over medium heat about 5 minutes, barely browning rice. Then add in all three liquids, and all seasonings including bouillon cube. Stir together and heat to boiling. Once it begins to boil, give it one LAST stir, cover, and reduce heat. Let rice simmer about 40 minutes.

Note: Do not stir, uncover, or move rice for the whole 40 minutes, this is very important!

When rice is cooked through, fluff it with a fork, and serve.

Submitted by: Sara Clay