Mexi Rice

• Melt 4 T. butter in a large pot. Add:
• 2 c. rice
• 1 c. onion, chopped
• Saute until the onion is soft and the rice is light brown in color.
• Add:
• 4 c. water
• 1 t. garlic powder
• 1/2 t. salt
• 1/4 t. black pepper
• 8 oz can tomato sauce

Stir and cook until bubbly. Reduce heat to low. Cover and simmer for about 30 minutes. Serve as Mexican rice if you desire.

As a dinner (or more like a lunch thing at our house), add desired amount of chicken or steak strips to the rice after it is cooked. Make burritos with heated up refried beans and this rice/meat. Maybe a sprinkle of cheese, too. Serve as desired.