Recipe(tried): Mexican Rice for Bonnerella,WI - Emma's Spanish Rice

Here is the recipe that I always use but it has a small amount of tomato sauce in it, as well as some other ingredients. It came from a good friend of Mexican ancestry.

Emma's Spanish Rice

1 c long grain rice
1/4 to 1/2 c. tomato sauce
2 c. water
1 to 2 Tb;. vegetable oil
potatoes, peeled and cut in smallish chunks, par cooked Or you can use about 2 red potatoes but don't peel them, just cut in smallish chunks and par cook
1/2 green pepper chopped, not too finely
1/4 to 1/2 c. chopped onion
1 1/2 cumin seed, crushed
salt and pepper to taste
1/4 tsp. garlic powder

Saute onion and rice until lightly browned. Add tomato sauce & water. Bring to a boil. Add par cooked potatoes, cut up green pepper, crushed cumin seed, salt and pepper. Lower heat to a summer and cook until water has evaporated, about 20 min. Watch closely.