3 tbsp. oil
1/2 c. chopped onion
1 clove garlic, minced
1 c. long grain rice
1/4 c. red bell pepper, chopped
1/2 tsp. salt
Dash of pepper
2 c. boiling water
2 tsp. chicken bouillon granules (or 2 cubes)
1/2 c. frozen peas, thawed
1 sm. tomato, chopped

In medium saucepan, heat oil over medium heat. Add onion, garlic, rice, and red pepper. Saute until onion is limp and rice is opaque. Add salt, pepper, boiling water, and bouillon. Cover and cook 20 minutes or until liquid is absorbed (medium-low heat). Uncover. Add peas and tomatoes; stir until vegetables are heated through.