Mexican Rice

(Scott Hillje)

2 T. cooking oil 2 ½ t. cumin

1 cup long grain rice ¼ t. black pepper

1 T. mild green chiles dash crushed red pepper

1 medium onion, chopped fine 1 t. salt

1 large fresh tomato, chopped ¼ t. chili powder

2 cups water

Place the tomatoes in water in a bowl and set aside.

Heat oil in a saucepan and sauté rice until lightly browned. Add chiles and onion, and sauté until onions are translucent. Add the tomatoes and water and the seasonings to the pan. Stir well and bring to a boil. Reduce heat and simmer, stirring often, over low heat about 30 to 40 minutes or until rice absorbs all of the liquids.