Karin's Spanish Rice

Sometimes no amount of experimenting is enough to find that perfect flavor. For years, I had been on the hunt for a really good Spanish rice recipe, but found no success until my friend, Karin, brought her rice over for dinner one night. It was, by far, the best Spanish rice I'd ever tasted. Fortunately, she was willing to share.

2 c. white rice
1/4 c. canola oil
½ yellow onion, chopped
bell pepper, any color, chopped

3 cloves garlic, minced
1-8 oz. can tomato sauce
approx. 2 tsp each salt, pepper, cumin
a few shakes of hot sauce
2 c. water or chicken broth

Heat oil in a large skillet over medium-high. Add the rice and cook until golden brown (10-15 min). Add the onion and bell pepper and sauté 5 min more. Add the garlic; sauté for 3 min.
Add tomato sauce, broth/water, and seasonings. Stir and turn up heat to high, bring to a boil. Continue to boil for 2 min. Then, reduce heat, cover, and simmer for 20 min.