Rio Grande Rice

• tablespoons olive oil↗3
• cup onion, finely diced↗1⁄2
• cups white rice, uncooked regular long grain↗1 1⁄2
• red pepper, chopped↗1
• teaspoon ground cumin↗1
• teaspoon chili powder↗1
• ounces tomato sauce↗12
• teaspoons salt↗2
• garlic clove, minced↗1
• teaspoon saffron, Mexican saffron (optional) or 1/4 teaspoon turmeric (optional)↗1⁄4
• cups water↗3

Step-by-step instructions

1. 1

   In a large saucepan, heat vegetable or olive oil over medium-low heat.

2. 2

   Sauté the onions in the pan until golden brown.

3. 3

   Add the rice to the pan and stir well to coat the grains with the oil.

4. 4

   Mix in the remaining ingredients.

5. 5

   Cover the pan and bring it to a boil, then reduce the heat to simmer and cook for 30-40 minutes until the rice is tender.

6. 6

   Stir the rice occasionally to keep it from sticking.