Ingredients
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2 cups long-grain white rice (Riceland)
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1 -2 medium green pepper, sliced
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1 medium onion, sliced
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1 medium tomatoes, sliced
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2 tablespoons tomato & chicken bouillon (Knorr brand, "Caldo de Tomato con Sabor de Pollo", in Mexican food aisle)
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1/8 teaspoon garlic salt (to taste)
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4 cups water
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vegetable oil (no olive oil)
Instructions
- 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.