Ingredients Jump to Instructions ↓

  1. 2 cups long-grain white rice (Riceland)

  2. 1 -2 medium green pepper , sliced

  3. 1 medium onion , sliced

  4. 1 medium tomato , sliced

  5. 2 tablespoons tomato & chicken bouillon (Knorr brand, "Caldo de Tomato con Sabor de Pollo", in Mexican food aisle)

  6. 1/8 teaspoon garlic salt (to taste)

  7. 4 cups water

  8. vegetable oil (no olive oil)

Instructions Jump to Ingredients ↑

  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.


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