Ingredients:
2 cups long-grain white rice ( Riceland)
1 -2 medium green peppers, sliced
1 medium onions, sliced
1 medium tomatoes, sliced
2 tablespoons tomato & chicken bouillon ( Knorr brand, “Caldo de Tomato con Sabor de Pollo”, in Mexican food aisle)
1/8 teaspoon garlic salt ( to taste)
4 cups water
vegetable oil ( no olive oil)
Directions:
Pour rice into a deep pot and stir in enough oil so that every grain is coated.
Cook rice on medium and constantly stir, using a spatula, until it becomes a light toasted color (20-25 min), be careful not to burn.
Add onion and green pepper, cook until they become soft, add more oil if needed.
Stir in tomato, cook for 2-3 minute.
Tilt pot, remove any excess oil w/ spoon.
Sprinkle bouillon and garlic salt over rice (DO NOT STIR).
Pour water over rice (DO NOT STIR), then cover.
Bring to a boil, then lower heat and cook for 25-30 min, or until most liquid evaporated (DO NOT LIFT LID DURING THIS TIME).
Pick out large pieces of veggies w/ a fork and discard, (this step may be omitted if you chopped your veggies, I have picky eaters).
*This rice actually tastes better when cooled, and then heated in the microwave, as any remaining liquid is evaporated.
Servings: 4-6
Time preparation: 15 min.
Time total: 60 min.