2 cups long grain white rice
2 tablespoons vegetable oil (refined coconut oil if you're trying to be healthy, but don't want coconut taste)
2 tablespoons Knorr® chicken bouillon
4 cups chicken stock or broth
1 small onion, chopped
1/2 green bell pepper, chopped
3 cloves garlic, minced
4 Roma tomatoes chopped or 3/4 can petite diced tomatoes
1/2 small can tomato sauce
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 handful chopped cilantro (optional)
Fry rice in oil till golden brown (6-7 minutes) on medium-high heat. Add onions, bell pepper, garlic and cook for 3-4 minutes. Add tomatoes and cook for 2 more minutes, then add tomato sauce, cumin, salt, pepper, chicken stock and bouillon. Stir well and bring to a boil, then reduce heat to low, and throw the cilantro in. Cover and simmer for 20 minutes. DO NOT LIFT THE LID TO CHECK IT...EVER!!!! When done, you may remove the lid and fluff with fork. Tastes great hot and even better the next day as leftovers.
