Spanish Rice

1 cup uncooked rice
1/4 cup oil
1 small onion - chopped
1 can (8 ounces) tomato sauce
2 cups water
1 1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon chile powder (optional)
1/2 cup chopped green pepper
1 cup sliced celery with a few minced leaves
Blend the rice and oil in a heavy skillet (one with a tight fitting cover) over medium heat, stirring until golden in color. Add onion and cook a minute or so. Add remaining ingredients and bring to a boil. Reduce heat to low; then cover and simmer 30 minutes without lifting lid. Gently lift rice with fork, cover again and cook 10 to 20 minutes longer. Add more water if needed. When rice is done, remove from heat. Lift gently with a fork and allow to stand 1 minute to take up the moisture.