Using a medium size onion dice approximatley half the onion measuring 1 c. Wrap the rest of the onion and save for another day. Using a stainless steal shillet heat on med. to med. high heat. Add the 1 tablespoon olive oil to the skillet. A non-stick skillet can be used but cook time will vary. Add 1 cup of rice to the skillt and brown to desired color and continue to stir while on the heat, the rice will burn. When desired color of the rice is reached and the 1 c of diced onion to the skillet stirring constantly. When the onion is not longer sizzling and 1 cup of water to the skillet. the add 1 8 oz. can of no salt added tomatoe sauce. Fill the tomato sauce can with water to rinse and add that water to the skillet. Next addd the salt and garlice powder the the mix and stir. When the mix come to aa boil reduce the heat to low and cover for 20 minutes. When the timer sound check for consistancy, if it is still watery cook for addition 3 minutes. water should be absorbed completely by the rice when done. Remove from heat and crack the cove to vent.
