Red Pilaf

Makes 4 servings (serving a crowd?): 1¼ cups beef broth (or a 10½ oz can of broth. Do not substitute consummé. It's too gelatinous)
1½ cups tomato juice
1 medium onion, chopped (8 oz)
1¼ cups white rice
about ¼ cup water
tandoori, cayenne, or other hot pepper spice to taste
Special equipment: a heavy pot with a tight-fitting lid
Method: Bring the liquid, spice, and onion to boil in the heavy saucepan. Add rice, stir, and boil again. Reduce heat to a very light simmer and cook for 18 minutes.
You need only the merest touch of red pepper to put a little bite into the dish: after a few repetitions your ironware could well be so well saturated with the spice that you needn't add any extra
Notes: Recipe is a flexible family tradition. Sometimes it's tomato juice, sometimes it's leftover tomato sauce, or spaghetti sauce. Yup, even V-8 juice!
This dish has also been known as Wiglaf's Original Spiced Red Offal®, but that's a long story...