Vegetarian Spanish Rice

In a heated medium saucepan on medium high heat, place enough oil to coat the bottom. When oil is hot, place the onions in and saute until translucent.

Add chili powder and hot pepper and saute another minute. Add tomatos and tequilla.

Stir for another two minutes or just enough time to break the tomatoes down a bit.

Add rice and broth, raise heat, and bring to boil. Cover, lower heat to low, and simmer for 35 minutes. Then, remove heat and let sit for 10 minutes.

Add salt (never add salt while rice or beans are hydrating) to taste.