Spanish Rice

• 1/2 C long grain rice
• 1 tablespoon margerine or oil
• 1/4 to 1/8 medium onion
• 1 small clove garlic
• 1/2 to 1 jalapeño or dash cayanne or 1/4 of a bell pepper
• 1 medium tomatoe, diced or 1/2 of 14.5oz can of diced tomatoes
• 1 cup water
• 1/2 teaspoon salt
• 1/2 bullion cube
• dash oregano
• cilantro
• a little black pepper

In small pan, heat oil at about medium heat. Saute rice, onions, garlic, and peppers until onions are cooked and rice is starting to brown. Turn heat to low. Add rest of ingredients. Stir. Simmer on low heat tightly covered for about 30 min. or until rice is done (soft and slightly exploeded - not mush). If rice starts to scorch stir.