Spanish Rice

Description
I'll never forget how much my good friend Dennis loved this recipe. For years it was a camping tradition because it tastes good hot or cold and stores well. I usually double the recipe too. If you are feeling adventurous, add a can of peas for a fun texture or shredded chicken for extra protein and make it a whole meal like a casserole.

Serves 5 to 6.

Ingredients
2 tbl canola oil
1 cup batsami rice
1 onion, chopped in 2cm squares (about 1/2 cup)
2.5 cups water
1.5 tsp salt
1 tsp chili powder
2 cloves garlic minced
1 green bell pepper, chopped  (for a spicier version use 2 seeded jalapeno peppers)
1 can tomato sauce

Step 1
Cool rice and onion in heated oil for about 5 minutes or until golden brown.

Step 2
Stir in remaining ingredients until boiling. Turn heat to low and simmer about 30 minutes, stirring occasionally, until rice is soft.