Spanish Rice - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 large yellow onion, chopped
1 cup long-grain white rice
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano leaves
1 (15 ounce) can stewed chopped tomatoes, with liquid
2 tablespoons chicken bouillon granules
1 1/2 cups water
1 fresh lemon
1 (8 ounce) can canned corn niblets, drained (optional)
1/4 cup green pepper, finely chopped (optional)
fresh cilantro, chopped (optional)

Preparation

In large saucepan saute onion and rice in oil over medium-high heat, stirring often, until onion is translucent; about 6-7 minutes.
Stir in cumin, oregano, stewed tomatoes with liquid, chicken bouillon granules, and water. Bring to a boil over high heat, stirring often.
Cover; reduce heat to low and simmer for 15-20 minutes, until rice is done.
Note: Add can of corn and chopped green pepper during the last 5 minutes of cooking, if using.
Remove from heat; squeeze the lemon in to the hot rice and stir well.
Garnish with fresh cilantro, if desired.
Serve hot, or at room temperature.