Ingredients:
1 Cup rice
2 cups water
2.5 chicken bullion cubes (round up)
*you can substitute 1 cube for 1 tsp of Jamaican curry powder
1/4 cup chopped onion
1/4 cup chopped tomatoes
2 table spoons-ish olive oil
Instructions:
1. Heat oil on 75% heat for 5 minutes
2. Add rice, stir nearly constantly until all rice is consistently and evenly browned
3. add onions, continue to stir for 1 minute
4. add tomatoe, continue to stir additional 1-2 minutes
5. add water and bullion, bring to boil
6. cover, reduce to 10-20% heat and simmer
7. simmer for 20 minutes (never remove lid) and fluff
8. eat it. keeps in fridge for about 5-6 days