Spanish Rice

2 cups rice
4 cups water
1 large can diced tomatoes
3 cubes chicken bouillon
1 8-ounces tomato sauce
1 large onion, in wedges
1 can diced green chiles (optional)
½ teaspoon garlic powder
Salt and pepper, to taste
Lime wedges (optional)

Heat olive oil (use a large pan with a lid). Add rice and onion, cook until onion is tender. Add water and bouillon until dissolved. Add remaining ingredients, bring to boil. Cover, simmer for 25 to 30 minutes until water is absorbed. Serve with lime wedges.

Makes 10-12 servings.