Scratch Spanish Rice

• 1-1/4 cup Hot Water
• 1 cube Chicken Bouillon
• 1 Tablespoon Olive Oil
• 1 cup Rice, I Like Basmati
• 1 teaspoon Garlic Salt
• 1/2 Tablespoons Cumin
• 1/2 teaspoons Black Pepper
• 1/4 teaspoons Cayenne Pepper (more Or Less Depending On How Much Heat You Like)
• 1/4 whole Onion, Chopped
• 1/4 whole Red Bell Pepper, chopped
• 1 can Ro-tel Chopped Tomatoes With Green Chilies And Lime

1. Boil water.
2. In a measuring cup, add 1 1/4 cups hot water. Add chicken bouillon cube. Let sit.
3. Heat saute pan. Add 1 tbsp olive oil. Add uncooked rice. Stirring frequently, cook rice over medium-high heat until it's opaque and puffy-looking. I usually chop the onion and red pepper while the rice is cooking.
4. Add garlic salt, cumin, black pepper and cayenne; stir together. Add onion and red bell pepper; stir until slightly limp.
5. Empty can of Ro-tel tomatoes and chilies over rice. Stir bouillon cube in hot water and pour into pan over rice; stir.
6. Let mixture come to a boil.
7. Cover, reduce heat to a low simmer, and cook 20 minutes.
8. Stir after cooking. Eat, enjoy!

water, chicken bouillon, olive oil, rice, garlic, cumin, black pepper, ubc, ubc, ubc, rotel chopped tomatoes

Taken from tastykitchen.com/recipes/sidedishes/scratch-spanish-rice/ (may not work)