1 1/2 c. uncooked white rice
1/2 tsp. cumin
1/2 tsp. salt
2 stewed tomatoes
1/2 sliced onion
1/2 tsp. black pepper
1/4 tsp. garlic powder
1 chicken bouillon cube

Fry rice in 1 teaspoon oil with sliced onion half. Set aside when brown. Mix together cumin, black pepper, salt and garlic powder with 2 stewed tomatoes. Dissolve bouillon cube in 1 1/2 cups of boiling water. Put rice back on to medium-high. Add spices, bouillon and 2 cups of water to rice and cook for 20-30 minutes stirring occasionally.