Spanish (Mexican) Rice
Serves 8-10

1 tablespoon canola oil
1 small onion, minced
2 cups long-grain rice
14 ounces stewed tomatoes, with chilies
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon chili powder
salt and pepper, to taste

Heat oil in a large skillet over medium high heat and add onion; cook until barely soft, then stir in rice and cook for 3 minutes. Drain tomatoes, reserving liquid. Add water to the tomato liquid until it equals 4 cups, then add to the rice along with the drained tomatoes and spices. Stir everything to combine, then cover, bring to a boil, reduce to simmer, and cook until liquid evaporates, about 15-20 minutes. Fluff before serving and salt and pepper to taste.