Spanish Rice

I found a basic recipe for this on allrecipes.com – but here is my slightly healthier (and more convenient for my pantry) version:

• 1 tbs evoo
• 1.5 cups rice
• 1/2 onion
• 1/2 red bell pepper
• 3/4 cup salsa
• 2 cups water
• 2 bullion cubes

Directions:

1. Heat oil in a sauce pan, add chopped onion and red pepper and cook until translucent (season with salt/pepper if desired)

2. Add the rice, and stir until rice is just covered in oil and browned a tiny bit

3. Add the water, bullion cubes, and salsa and stir until combined

4. Cover with a tight fitting lid and cook for 20 minutes.

Easy and tasty!