Spanish Rice. Two Versions

Here's the original recipe, as dictated by my mother many years ago.

Spanish Rice

1 Cup Crushed Tomatoes
2 Cups Water
1 Cup Rice

Sauté in butter or oil:

½ Onion, Chopped

Combine onion and rice mixture. Add:

½ Teaspoon Salt (optional)
1 Teaspoon Chili Powder (can vary amount)

Cook 20 minutes over medium heat. May need to add a little more water.

Here's the 2nd version, which is mine and what Otter refers to as Nuclear Rice.

Spanish Rice

1 Can Rotel Tomatoes (you can use more than one can)
2 Cups Water
1 Cup Rice

Sauté in olive oil:

½ to one whole Onion, Chopped (I like a lot of onion)

Combine onion and rice mixture. Add:

AT LEAST 1 Tablespoon Chili Powder and frequently quite a bit more. This is one of those times when I don't measure, I just toss in a lot of chili powder and eventually it looks like it's the right color. This one takes practice, but Mom taught us to cook without having to measure all the time. (Drives Bill nuts when I don't measure!)

Cook 15 - 20 minutes over medium heat. May need to add a little more water.

If you've gotten it hot enough to burn your taste buds off, it's nuclear. Bill frequently pours picante sauce on top of it, even when it's so hot it's already melting through the bowl it is being served out of.