Spanish Rice - cooking recipe

Ingredients

1 c. Riceland long grain white rice (not instant)
2 c. water
3/4 c. mixed Veg-All or any veggie you like
just a bit thinly sliced onion
bouillon (chicken and tomato flavor)

Preparation

In a nonstick saucepan, fry rice in about 2 to 3 tablespoons oil.
(Should be just enough so you see the shine on all the rice kernels but not enough that the rice is sitting in a puddle.) Cook over low heat; stir continually until rice becomes light golden brown.
Remove pan from heat.
Let cool a bit.
Add 2 cups of water and put back on low heat.
Add in veggies and onion and a dash of garlic powder (optional).
To this add about 2 or 3 tablespoons of chicken/tomato bouillon flavor and stir.
(If you don't have the tomato/chicken you can get by with just chicken flavor and then add a splash of ketchup.
This is to add flavor but also to give it the pinkish/red color.)