Caribbean Yellow Rice

• garlic↗1 teaspoon

  crushed

• green pepper↗1⁄2 cup

  chopped

• onion↗1 cup

  chopped

• tomatoes↗1 cup

  diced

• canola oil↗3 tablespoons
• salt↗1⁄2 teaspoon

  (or to taste)

• black pepper↗1⁄4 teaspoon

  freshly ground

• red pepper flakes↗1⁄2 teaspoon
• oregano leaves↗1⁄2 teaspoon
• puerto rican seasoning salt↗1 tablespoon

  (1 envelope, called Sazon, the one with cilantro and achiote)

• chicken bouillon↗1 tablespoon
• long grain rice↗3 cups
• boiling water6 cups

Step-by-step instructions

1. 1

   In a large saucepan, bring water to a boil. When it comes to a boil, remove from heat and set aside.

2. 2

   Heat oil in large pot over medium-high heat, until a piece of onion sizzles when added. Add garlic, peppers and onions to oil. Stir veggies; turn heat down to medium when onions start to brown around the edges. Add tomatoes, stirring until heated through.

3. 3

   Add all seasonings and continue to stir over medium heat until veggies are evenly coated. While cooking the vegetables, rinse the rice 3 times, until the water runs clear. Add rinsed rice to veggies, stirring for approximately 1 minute, coating rice with the seasoned veggie mix.

4. 4

   Pour in hot water and stir well, making sure to scrape any rice off the bottom and sides of the pot.

5. 5

   Let rice come to a boil and partly dry out. Watch for when holes or pockets appear on rice, lower heat to lowest setting and then cover with lid. Keep covered for 25 minutes - do NOT remove lid.

6. 6

   Uncover, stir rice and serve.