- 2 cups white rice long grain
- ¼ cup oil
- ½ onion cut into 1-inch pieces
- ½ red bell pepper (optional) cut into 1- inch pieces
- 3 cloves garlic minced or 3 teaspoon granulated garlic
- ¾ cup tomato sauce not ketchup
- 2 teaspoon salt
- 2 teaspoon chicken soup powder
- 2 ¾ cups chicken stock
Heat oil over medium-high heat in a in 12- inch skillet.
Add rice and saute for 10 minutes or until golden brown. Stir frequently. Watch that it does not burn.
Add onions and peppers and saute another 5-10 minutes stirring frequently Rice should be a lovely brown color but not burnt. .
Add garlic and saute 3 more minutes until garlic smells delicious but do not overcook.
Add rest of ingredients, stir and turn heat up to high. Stirring constantly bring to boil and boil for 2 minutes.
Reduce heat to low. Cover and allow to simmer for 20 minutes or until all water is absorbed.
Make sure to brown the rice before adding other ingredients.
If the rice dries out, add up to ½ cup of water.
Calories: 276kcal | Carbohydrates: 43g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 922mg | Potassium: 255mg | Fiber: 1g | Sugar: 3g | Vitamin A: 335IU | Vitamin C: 12mg | Calcium: 25mg | Iron: 1mg