2 tsp. vegetable oil
1 c. rice (reg.)
1/2 c. chopped celery
1/4 c. chopped onion
1/4 c. chopped bell pepper
1 lg. clove garlic
2 tsp. ground cumin
2 c. water
3 chicken bouillon cubes
1/2 c. tomato sauce

Put the oil, vegetables, minced garlic, rice and cumin in a skillet and saute until brown. Remove from heat.

Boil the water and the bouillon cubes until the cubes dissolve. Add to the rice mixture. Stir in the tomato sauce.

Heat to simmer. Cover and simmer 20 minutes. Remove from heat and let sit 10 minutes before serving.