Tomato and Red Pepper Rice (Arroz con Tomate y Pimentón)

Ingredients

• 1  garlic clove finely chopped
• 2 tablespoons olive oil 
• 1 cup bell pepper red sliced
• 2 cups rice long-grain
• 6 servings salt 
• 1 cup tomato purée 
• 1  vegetable bouillon tablet 
• 4 cups water 
• 2 tablespoons onion white chopped

Equipment

• pot
• wooden spoon

Directions

1. Heat the olive oil in a pot.
2. Add the onions, garlic and red bell pepper and cook until onions are translucent, stirring occasionally, about 5 to 7 minutes.
3. Add the rice, stir with a wooden spoon to coat well, and cook for 1 minute.
4. Add the water, vegetable bouillon, tomato puree and salt. Bring to a boil, stir and decrease the heat to low.Cover and cook for about 20 minutes or until the water is absorbed and the rice is tender.
5. Remove from the heat and let rest for 5 minutes.