Red Rice  Serves 4

1 med-large red onion, chopped
2 canned pimientos, chopped
1 red bell pepper, seeded and chopped
1 red chile pepper or 1/2 tsp chili powder
1 1/2 Tbsp olive oil
2 tsp paprika
1 tsp ground cumin
6 oz long-grain rice, rinsed
1 Tbsp tomato paste
2 1/2 cups tomato juice
Salt

1. In a saucepot, fry the onion, bell pepper, pimientos, and chili in oil over 
    medium-high heat until the onions begin to golden.

2. Reduce heat and add the spice and rice, stir together.

3. Once the rice is coated in oil and mixed well with the vegetables, add 
    the tomato paste, tomato juice and salt. Raise heat to high and stir 
    well. Bring to a boil then simmer. Cook covered on low for 20 minutes.

4. Rice should be tender and all liquid is absorbed. Remove cover, using a 
    fork fluff the rice to avoid clumping and remove pot from heat. Serve hot 
    with chicken or lamb entrees. Enjoy!