mexican rice

2 cups long grain rice
2 tablespoons oil
18 oz. can tomato sauce
3 cups water
1/2 teaspoon cumin
1 teaspoon freshly ground pepper
1 teaspoon salt
1/2 medium onion chopped
1 clove garlic

brown rice in oil. After rice is nearly browned, add onion and garlic. Stir in water and tomato sauce and bring to a boil. Add seasoning, reduce heat and cover. Once covered, DO NOT STIR. Cook until all water is absorbed. Serves 4-5 servings.

You can do the same thing with vermicelli, which is called fideo for something different.
Obviously, once you get used to the basic way to cook it, feel free to add green bell pepper, or chicken.