SPANISH RICE
By Barbara Scott

1/4 cup oil
1 onion
1/2 bell pepper
1 clove garlic
1 tomato, diced
2 Tbsp. chicken bouillon
1 cup rice
2 cups water

Chop onion, bell pepper and garlic. Saute rice and vegetables in olive oil until lightly browned. Mix in remaining ingredients. Bring to a boil and simmer, tightly covered, on lowest heat for about 20 minutes. Stir occasionally.