1 T vegetable oil
1 lg onion, chopped
1 C long-grain rice, uncooked
1 (28 oz) can stewed tomatoes
1/2 med sweet green pepper, chopped
1/2 med red bell pepper, chopped
2 tsp. chili powder
1/4 tsp. cayenne pepper
1/2 C water

In a large skillet, heat oil and add onion and rice.
Sauté for 5 minutes, or until onion is translucent
and rice is evenly browned, stirring frequently.
Add remaining ingredients and mix well.
Cover and simmer until rice is tender, approximately 30 minutes.
Remove lid and continue cooking until liquid is absorbed.