1. Pour rice into a deep pot and stir in enough oil so that every grain is coated. 2. 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. 3. Add onion and green pepper, cook until they become soft, add more oil if needed. 4. Stir in tomato, cook for 2-3 minute. 5. Tilt pot, remove any excess oil w/ spoon. 6. Sprinkle bouillon and garlic salt over rice (DO NOT STIR). 7. Pour water over rice (DO NOT STIR), then cover. 8. 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). 9. 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). 10. *This rice actually tastes better when cooled, and then heated in the microwave, as any remaining liquid is evaporated. ---------------------------------------------------------------------------
Nutrition
Ingredients
