Spanish Rice

Heat:
¼ C. oil
Add & brown:
2 C. long grain rice
1 medium onion, chopped
Add when browned & stir well:
3 C. cold tap water
¼ t. garlic
1 C. tomato sauce
1 t. chili powder
½ t. salt
1/8 t. pepper
Bring to a boil, cover and simmer for 20 minutes. Remove from heat and let sit.