Spanish Rice

Dear Zatarain's Spanish Rice,
I love you. I've loved you for years now, but it's finally over. I'm sorry. You're processed and I just can't make an exception anymore. I've gotten rid of almost all the processed foods I eat and you're one of the last to go. I know, I know, I still use canned tomatoes and beans, but that's different - I can't figure out how to effectively substitute them. We've made a recipe of our own (and I really like it), but I'll still miss you.
Love always,
Lil

Spanish Rice

1 cup white rice
1 15oz can diced tomatoes
3/4 cup water
1/2 an onion, diced
1T oregano
1t garlic powder
1T cumin
1T chili powder
smidge of cinnamon & cayenne
1T butter

• Saute the onions (in a little oil) in a smallish pot with a good lid.
• When the onions have just started to brown, sprinkle in all the spices (no salt) and saute until you're worried they're sticking to the pot.
• Stir in the rice, butter, water, and tomatoes and bring to a boil.
• Reduce the heat to a low simmer and cover for 20 to 30 minutes.
  
• I know that rice usually has a strict time for cooking and you're not supposed to take the lid off, but I find that with all the added extras that doesn't work quite as well. I sneak a peak after 20 minutes, give it a little stir and then usually cook it for about 5 minutes more.
  
• When it's finished, add salt to taste. It's optional, but nice to stir in a little cilantro and lime at the end too.