Salvadorean Rice

Ingredients

• 1 cup jasmine rice
• 1 tablespoon oil
• 1/4 cup green bell pepper (diced)
• 1/4 cup white onion (diced)
• 1 garlic clove (minced)
• 1 1/2 tablespoons celery (minced, 1 celery stalk)
• 2 tablespoons carrots (minced, 4 baby carrots)
• 1 roma tomato (diced)
• 1 3/4 cups water
• 1/2 tablespoon knorr chicken bouillon powder
• salt

Directions

1. 1

   Heat the oil in a saute pan on medium high heat. Add the rice, bell pepper, onion, garlic, celery, carrots, and tomato and saute until the rice is no longer translucent, about 10 minutes.

2. 2

   Add the water and the knorr chicken bouillon powder and stir. Bring mixture to a boil and taste the liquid. Add salt or more chicken bouillon powder if needed to taste.

3. 3

   Cover and cook on medium low for 20 minutes. Turn heat off and allow the rice to sit for 10 minutes.