Spanish Rice

Start by heating oil (maybe 1-2 T. - enough to coat the rice) in the bottom of a frying-type pan.

Add 1 c. dry rice and coat it with the oil. Stir often until browned.

Add 1 8 oz. can tomato sauce and some water. Be careful - the pan is hot and the liquid, especially the tomato sauce, can really splatter! Rinse out the can maybe 2-3 times (not all the way to the top) and dump that water in the pan. You can always add more water if needed, or cook a little longer if you've got a bit too much.

Add:
garlic salt (probably about 1/2 t.)
cumin (probably 1/2 to 1 t. - to your taste)
chopped onion (I've used the dried kind from the cannery when I don't have a fresh onion)

Stir all together and bring to a boil, then turn the heat down for the rice to cook/simmer. Stir it when you turn the heat down, and occasionally after that.

This can be reach in just over a half hour when crunched for time, but more like 45 minutes works much better. If you've got the luxury, it's good to just to let it kick back on low for a while - another 15-ish minutes makes it nice. You just don't want it to get too wet or mushy.