Heat 3 tablespoons of olive oil a skillet over medium heat. Add 1 chopped medium Vidalia or yellow onion and 1 chopped poblano pepper and cook just until they "begin" to soften. Note - you can also use Anaheim peppers if you want more heat.
Add 2 cups of cooked and slightly cooled white rice and toss evenly blend.
Now add the 1/2 teaspoon paprika, 1/2 teaspoon chili powder and 1 heaping teaspoon of minced garlic. Toss to thoroughly blend and cook for about 2 to 3 minutes. Rice may brown slightly and this is good..
Slowly add 1 8 ounce can of tomato sauce in 2 ounce increments to cook off the liquid just a little. You want the rice to have a nice red coating but not mushy. Season with salt and pepper, to taste and garnish with green onions.
Now this is a seriously delicious rice dish!