° 2 t. extra virgin olive oil
° Half-chopped red pepper
° 1 tbsp. tomato sauce
° Juice of half a lemon
° 1 tbsp. dried oregano
° Kosher salt
° 1/4 chopped onion
° 2c. long grain white rice
° 2c. low chicken broth
° 1 t. chili powder
° 1 t. garlic powder
° Half tablespoon. cumin powder
° Freshly ground black pepper
° One tablespoon. chopped cilantro

Heat olive oil in a skillet on medium heat. Add the rice & toss in oil until lightly coated. Stir often, on heat.
⦁ Cook another three minutes, turning regularly, until the onions begin to caramelize. Cook another minute or so, or until the onions are translucent and mushy.
⦁ Bring the tomato, broth, oregano and salt to a simmer in another saucepan.
⦁ In the broth, add the grilled rice. Bring everything to a gentle simmer, then cover the pan and reduce the heat.
⦁ Cook for about twenty minutes, depending on the type of rice and the instructions on the package. Remove the pan from the heat and set it aside for five minutes. To serve, fluff with spoon or fork.

Enjoy !