This is the only rice I serve with Mexican food for my family. It is a pretty dish, easy to prepare and has tons of south-of-the-border flavor. I made a large pot full for a Mexican theme party I gave a few years ago. I kept it warm in a crockpot for the meal, and there were no leftovers. I hope you enjoy this recipe.
Use a medium heavy pot with a tight fitting lid to make this rice. Saute the onion and pepper in oil for 2 minutes. Add rice and stir until it is coated with oil.
Add tomatoes, turmeric, cumin, salt, garlic powder and water. Bring to a full boil, put the lid on and simmer on low for 25 minutes. (NO PEEKING!) Flake with a fork, put the lid back on and let it sit until you are ready to serve. Add cilantro before serving. Enjoy!