Spanish Rice

As a Californian (a native Southern Californian at that), I have a passion for good Mexican food. The low lights, ranchero music, chips and salsa, margaritas, and gigante platos of cheesy, spicy, saucy goodness, make the Mexican restaurant experience something magical. In order to bring a little piece of heaven home (and to pot-luck fiestas), i've devised this devilishly good recipe for healthy vegetarian spanish rice. Olé.
By Linda

Spanish Rice

3 t. olive oil
3 garlic cloves, minced
1/2 serrano pepper, minced
2 cups brown rice
1-8 oz. can of tomato sauce
3 cups vegetable broth
1 t. salt
2 t. cumin
1/2 t. garlic powder

Heat oil in a large saucepan over medium heat. Add pepper, garlic, and rice. Sauté until rice is lightly toasted. Add tomato sauce, vegetable broth, salt, cumin, and garlic powder. Raise heat to high and bring to a boil. Cover, reduce temperature to very low and simmer for 40 minutes. (Alternately, cover and place in a 350° over for 40 minutes.) Check salt and stir before serving. Serves 8-10.