Spanish Rice

I learned this recipe from my mom, but she doesn't use cups, tbsp, etc. so I had to figure them out for myself. This rice is much better than the sides you get at any Mexican Restaurant.

Makes 4-6 servings

3/4 cup long grain rice
3 Tbsp vegetable oil
4 cups water
5 tsp Knorr Tomato Bouillon
2 slices green bell pepper

Heat vegetable oil in a skillet. Add the rice and still occasionally until light to golden brown. Add water. Careful, it will steam up and splash back at you. Stir in the Tomato Bouillon and add the bell pepper slices. Cover, stir occasionally until water is absorbed. If rice is not tender enough add more water 1/4 cup at a time until reaches desired tenderness. Rice should be plump and "dry" looking. Too much water will make it mushy. ENJOY!

I hope you all like this recipe. I am always afraid to submitt recipes in the event that someone doesn't like my recipe, but hopefully this one won't disappoint.