Scratch Spanish Rice

Boil water.

In a measuring cup, add 1 1/4 cups hot water. Add chicken bouillon cube. Let sit.

Heat saute pan. Add 1 tbsp olive oil. Add uncooked rice. Stirring frequently, cook rice over medium-high heat until it’s opaque and puffy-looking. I usually chop the onion and red pepper while the rice is cooking.

Add garlic salt, cumin, black pepper and cayenne; stir together. Add onion and red bell pepper; stir until slightly limp.

Empty can of Ro-tel tomatoes and chilies over rice. Stir bouillon cube in hot water and pour into pan over rice; stir.

Let mixture come to a boil.

Cover, reduce heat to a low simmer, and cook 20 minutes.

Stir after cooking. Eat, enjoy!