Mexican Rice I

Ingredients

• 3 ounces tomatoes diced canned
• 0.5 teaspoon chili powder 
• 0.5 teaspoon ground cumin 
• 0.5 small onion diced
• 0.7 cup rice long-grain uncooked
• 1 teaspoon salt 
• 1.5 teaspoons vegetable oil 
• 1.5 cups water 

Equipment

• frying pan
• sauce pan

Directions

1. In a large saucepan, heat oil over medium heat. Stir in onion and saute until translucent.
2. Pour the rice into the pan and stir to coat grains with oil.
3. Mix in cumin, chili powder, tomatoes, salt and water. Cover, bring to a boil then reduce heat to low. Cook at a simmer for 20 to 30 minutes or until rice is tender. Stir occasionally.