Spanish Rice

In a nonstick saucepan, fry rice in about 2 to 3 tablespoons oil.

(Should be just enough so you see the shine on all the rice kernels but not enough that the rice is sitting in a puddle.) Cook over low heat; stir continually until rice becomes light golden brown.

Remove pan from heat.

Let cool a bit.

Add 2 cups of water and put back on low heat.

Add in veggies and onion and a dash of garlic powder (optional).

To this add about 2 or 3 tablespoons of chicken/tomato bouillon flavor and stir.

(If you don't have the tomato/chicken you can get by with just chicken flavor and then add a splash of ketchup.

This is to add flavor but also to give it the pinkish/red color.)