Ingredients:
- 2 cups of long grain white rice
- 1 large bell pepper
- 1 medium onion
- 1 large tomato
- 2 tablespoons of tomato bouillon
- 2 tablespoons of chicken bouillon
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of salt
- 4 cups of water
- Vegetable oil
Directions:
- In a pot, add enough vegetable oil to coat the rice. Cook the rice over medium heat, stirring often, until it is lightly toasted and turns a golden or light brown color.
- Slice the onions and bell peppers, and add them to the pot with the rice. Continue cooking until the vegetables become soft. Stir in the tomatoes and cook for an additional 2-3 minutes.
- Sprinkle the tomato bouillon, chicken bouillon, garlic powder, and salt on top of the rice and vegetables. Pour the water over the mixture, but do not stir. Cover the pot.
- Bring the mixture to a boil, then reduce the heat to simmer. Let it simmer for approximately 25 minutes until the water is absorbed and the rice becomes tender.
- If desired, you can pick out the cooked vegetables at this point.
- This rice is delicious on the first day and even better as leftovers. Enjoy the flavorful dish!
Note: Feel free to adjust the seasonings according to your taste preferences.
