2 cups of white rice
2 carrots, chopped
2 peppers, chopped
1/2 onion, chopped
2 cloves garlic, chopped
4 tomatoes, chopped
3 cups chicken broth (or water with a bullion cube)
crushed red pepper
Wash the rice and fry it in oil until it becomes golden brown in color.
Add onions, garlic, carrots and peppers and continue to fry for another 5 minutes, occasionally stirring to prevent sticking. Season with crushed red pepper and the seasoning salt.
Then add tomatoes, and stir. The tomato juices will braise the bottom of the pan in case any of the rice was stuck to it.
Add chicken broth, or water seasoned with bullion cube (you can make this a vegetarian meal is you use a veggie bullion). Stir once again, cover, and lower to heat. Cook until the water has been completely absorbed by rice.