Mexican Rice

2 cups rice
1/2 an onion, minced or chopped
1 bell pepper, minced or chopped
1 tbsp or so garlic, minced.
oil
4 cups water
1 tsp salt
8 oz tomato sauce
1 chicken bullion cube or chicken broth

Coat the bottom of a large skillet with layer of oil; heat oil on high heat until hot. Add onion and bell pepper into skillet. Sauté 3-5 minutes. Pour in rice and garlic. Stir rice until is golden tan. Stir in tomato sauce, bullion cube or chicken broth, and salt. When rice is hot again, add 4 cups of water. Stir; bring to a boil, then turn down the heat and let it simmer for 18-20 minutes without stirring.

**Recipe from Jessica Hernandez