Quick Skillet Spanish Rice

I love Spanish Rice and came up with this quick skillet recipe one evening.  You can vary the spiciness by varying the intensity of the salsa's heat.

Spanish Skillet Rice

2 tsp. olive or canola oil
1/2 medium onion, finely diced
1 clove garlic, minced
1 tsp. tumeric
1/2 tsp. cumin
1 tsp. chili powder
2/3 cup white rice
2/3 cup water
1/3 cup salsa  (I've sometimes substituted a can of diced tomatoes with the juice instead of water and tomato sauce.  The liquid you use in the recipe should be at least twice the amount of the rice.)
1/3 cup tomato sauce.

Saute the onion in the olive oil over medium heat.
Add the garlic and saute for an additional minute.
Add all the remaining ingredients.
Bring back to a boil, then turn down to a simmer and cover.  Simmer 20 minutes, stirring occasionally.
Serve.

Watch the water content.  You can add a bit more rice or water, if needed.  You can also use brown rice.  Be sure to increase your cooking time if you do.