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[dolari]

For ghostangel:

Jenn's Mexican Rice:

2 tablespoons cooking oil
1 cup white rice
Spices (To taste, but I use these ratios):
-------10 parts salt
-------5 parts pepper
-------3 parts onion powder
-------3 parts garlic powder
1.25 cups of water
1 14oz can of diced tomatoes
1 tablespoon of tomato paste
.5 diced white onion
.5 diced bell pepper


*In a good sized sauce pan, heat 2 tablespoons of cooking oil and a cup of white rice and your spices on high, stirring occasionally.

*Once the rice begins to lightly brown, add all the water and stir to loosen the rice up.

*Add the diced tomatos, tomato paste, diced onion and diced bell pepper. Stir again to mix the ingredients well.

*Close the lid on the saucepan, and leave on high until the water begins to boil.

*Drop the heat to medium and continue to simmer for 5 minutes.

*Drop the heat to low, and continue simmering until most of the water is absorbed, about 5 minutes.

*Take the pot off the heat, and allow to sit for another 5 minutes. Use a rice paddle to fluff the rice.

*EAT!