2 c. rice
1 c. celery, chopped
1/2 c. onion, chopped
1/2 c. bell pepper, chopped
2 cloves garlic, minced
2 lg. tomatoes, cut in pieces
1/4 c. vegetable oil
2 cubes vegetable bouillon
1 tsp. salt
4 1/2 c. water

Heat oil in a cooking pan, then add rice and cook until golden (not brown) stirring constantly. Add vegetables and remaining ingredients, stir well. Boil uncovered for about 5 minutes, then cover and cook in very low heat for about 45 minutes to an hour. Rice is done when soft and fluffy.