Spanish rice!

Ingredients:

1 cup of white rice 

1 vegetable or not chicken bouillon cube 

1 can of organic no salt added tomato sauce 8 oz (optional if you love tomatoes, and want a more tomato based rice, omit if you want) 

1 can of organic diced roasted tomatoes 16 oz

2 tablespoons of garlic, ground cumin & chili powder (more to taste)
1 tsp of sea salt
2 1/2 cups of filtered water

1/4 of an onion diced 

1/2 a cup of corn 

1/2 a cup of chopped green beans (optional)/ or carrots
2 tsp of coconut oil
1 large skillet capable of holding over 3 cups of liquid

Directions:

1. Heat the 2 tsps of coconut oil in skillet, once warm and thin add rice 
2. Stir rice continuously until it is coated in oil, you will be frying the rice till brown in oil, make sure to stir and not let burn (you are losing less oil than most recipes, so stirring constantly will prevent rice sticking to pan) 
3. Once some rice is starting to have a brown shade (3 minutes) add in onion, corn & green beans, continue stirring till rice is golden brown (you will have some darker and thats okay) 
4. Now add in water & bouillon cubes (stir until cube is dissolved)
5. Now you can add in seasonings and tomatoes. 
6. Bring to boil and reduce heat to low and cover
7. Let cook for 20 minutes, check to make sure rice is soft after 20 minutes, if it is still hard & there is no more liquid, add more water (1/4 a cup) cover and let sit longer 

Serve with roasted corn! Cook corn in 450 degrees (still in husk) for 30 minutes

I also serve with black beans, seasoned with the same spices about, but I add 1/2 a lemon as well.