Serves 4.

Peel and chop onion. Cut bell pepper lengthwise in half, and cut out seeds and membrane. Chop bell pepper.

Heat the oil in the skillet over medium heat for 1 to 2 minutes. Cook the onion and uncooked rice in the oil (about 5 minutes, stirring frequently) until rice is golden brown.

Remove the skillet from the heat. Stir in the bell pepper, water, salt, chili powder, garlic powder and tomato sauce. Heat to boiling over high heat, stirring occasionally.

Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover and cook about 25 minutes, stirring occasionally until rice is tender and tomato sauce is absorbed. You may have to lower the heat as the mixture becomes thicker.