1 c. brown rice (before cooking)
1 sm. or 1/2 lg. onion
3 roma tomatoes
cumin (to taste)
chipotle chili powder (to taste - much milder than regular chili powder)
hot sauce (to taste)
2-3 tbsp canola oil
Precook brown rice until nice and fluffy. (I cooked it yesterday and left it in the fridge.)
Add canola oil to medium-high skillet until hot. Add minced onion and diced tomato, and cook until mushy. Add cumin and chili powder to taste. Add cooked brown rice and toss around. Add your favorite hot sauce (I used Texas Pete) to taste.
(I made mine hot enough that it feels like getting really close to a warm fire - nice and toasty, but not unpleasant.)
You could even add a little bit of liquid smoke and see how that turns out.