Spanish Rice

This rice actually tastes better when cooled,
and then re-heated in the microwave,
as any remaining liquid is evaporated.

Ingredients:
2 cups long-grain white rice
1-2 medium green peppers, sliced
1 medium onion, sliced
1 medium tomato, sliced
2 tablespoons tomato and chicken bouillon
1/8 teaspoon garlic salt or to taste
4 cups water
vegetable oil (no olive oil)

Directions:
Pour rice into a deep pot and stir in
enough oil so that every grain is coated.
Cook rice on medium and constantly stir,
using a spatula, until it becomes
a light toasted color (20-25 min),
be careful not to burn.
Add onion and green pepper,
cook until they become soft,
add more oil if needed.
Stir in tomato, cook for 2-3 minute.
Tilt pot, remove any excess oil w/spoon.
Sprinkle bouillon and
garlic salt over rice
(DO NOT STIR).
Pour water over rice (DO NOT STIR),
then cover and bring to a boil,
then lower heat and cook for 25-30 min,
or until most liquid evaporated
(DO NOT LIFT LID DURING THIS TIME).