Mexican Rice

• 1 generous cup of rice
  
• 2 1/2 c. hot water
• 2 1/2 t. chicken bouillon
  
• 1/3 c. oil
• 1/2 onion, chopped
  
• 1 t. garlic powder
• 1 carrot, finely chopped
  
• 1/4 of a green pepper, finely chopped
• 1/2 c. tomato puree (I use tomato sauce)

Heat oil in a frying pan. Brown rice and onion until rice becomes a golden transparent color--not too brown! Drain off oil. Put rice/onion mixture and all other ingredients into rice cooker and cook as usual, or, if preparing without a rice cooker, add other ingredients to the frying pan and simmer until done.