Recipe: "Spanish" Rice


1 Tbsp. olive oil
1/2 cup chopped onion
1/2 tsp. cumin
1/4 tsp. chili powder
1 can diced tomato
1 tsp. hot pepper sauce
1–2 cups vegetable broth
1 cup uncooked basmati rice


Drain liquid from tomatoes and reserve. Add enough vegetable broth to tomato liquid to make 2 cups. In an ovenproof casserole*, sauté onion in oil until soft. Add cumin and chili powder and cook for 1 minute. Add rice and cook for 2 minutes, stirring often. Add tomato/broth mixture, hot sauce and diced tomatoes and bring to a boil. Cook 3 minutes. Cover and bake 25-30 minutes until liquid is absorbed and rice is tender.

* You can start this recipe in a heavy-bottomed saucepan and then transfer it to a greased casserole dish to finish in the oven or to a rice cooker.