Transfer 1/4 cup of the olive oil to a large saucepan and saute the onion and the rice for 2 minutes. Add the water and salt, bring to a boil, then lower the heat, cover and simmer over low heat for 12 minutes. Turn off the heat and let rest for 7 minutes or more, not lifting the lid off the pot. Serve with ground pumpkin seed sprinkled on top and the garlic chips. Sprinkle the hot sauce over all (see recipe below).