Southwestern Rice

1 cup Uncle Ben's Converted Rice
2 tablespoons vegetable oil
2 tablespoons tomato sauce (or 1 tablespoon ketchup)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon onion powder
½ teaspoon Gebhardt's Chili Powder
½ teaspoon garlic powder

In a 2-quart sauce pan saute the rice in the oil until golden brown. In a bowl combine the tomato sauce, salt, cumin, onion powder, chili powder and garlic powder. Add 2 cups of water and whisk well. Add the liquid mixture to the rice and bring to a boil for a minute. Stir well, cover and reduce the heat to a simmer. Simmer for 25 minutes. Remove from the heat and let stand for 5 minutes (do not uncover). Uncover and fluff with a fork. Garnish with chopped fresh cilantro.