2 tbsp. vegetable oil
2 c. raw rice
2 or more green onions (tops and bulbs), sliced
1 clove garlic, minced
1 bell pepper, diced
1 tsp. ground cumin
2 chicken bouillon cubes
1 (8 oz.) can tomato sauce
3 c. water

In a large skillet, heat oil; add rice and cook and stir until brown. Add onion, garlic, and bell pepper. Cook and stir for a minute or two. Add crushed cumin seeds, bouillon cubes, water, and tomato sauce. Bring to a boil and cover. Lower heat and simmer until done, about 20-25 minutes.