The Best Authentic Spanish Rice

• 2 cups long-grain white rice (Riceland)
• 1 -2 medium green pepper, sliced
• 1 medium onion, 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)

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.

longgrain white rice, green pepper, onion, tomatoes, tomato, garlic salt, water, vegetable oil

Taken from www.food.com/recipe/the-best-authentic-spanish-rice-183784 (may not work)