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2 tablespoons vegetable oil
1 cup uncooked regular long grain rice
1 medium onion, chopped (1/2 cup)
2 1/2 cups water
1 1/2 teaspoons salt
3/4 teaspoon chili powder
1/8 teaspoon garlic powder
1 small green bell pepper, chopped (1/2 cup)
1 (8 1/4-ounce) can tomato sauce
1. Heat oil in 10-inch skillet over medium heat. Cook rice and onion in oil about 5 minutes, stirring frequently, until rice is golden brown and onion is tender.
2. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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