My Restaurant-Style Spanish Rice

• 2 cups long-grain white rice
• 1 -2 medium green pepper, diced
• 1 medium onion, diced
• 1 (8 ounce) canned tomato sauce (or homemade)
• 2 tablespoons chicken bouillon or 2 tablespoons vegetable bouillon or 2 tablespoons beef bouillon
• 14 teaspoon granulated garlic (to taste)
• 1 teaspoon red chili powder (to taste)
• 1 teaspoon ground cumin (to taste)
• 4 cups water (approximate)
• vegetable oil (do not use olive)

1. Pour rice into a deep pot and stir in enough oil so that every grain is coated.
2. Cook rice on medium heat and stir with a spatula until lightly toasted (about 20-25 minutes).
3. Be careful not to burn.
4. Add onion and green pepper and cook until soft, adding more oil if needed.
5. Tilt pot to remove any excess oil with a spoon.
6. Add water to tomato sauce to make four cups of liquid; stir in bouillon, garlic, cumin, and red chili powder.
7. Pour liquid mixture over rice.
8. Stir once and do not stir again, or rice will be sticky, not fluffy.
9. Cover tightly.
10. Bring to a simmer then cook on very low heat for 20 minutes.
11. Shut off heatdo not remove pan from burner and do not lift lidand let rest for 15 minutes.
12. Uncover, fluff with spatula, and let rice dry out for a few minutes before serving.

longgrain white rice, green pepper, onion, tomato sauce, chicken bouillon, garlic, red chili powder, ground cumin, water, vegetable oil

Taken from www.food.com/recipe/my-restaurant-style-spanish-rice-430441 (may not work)