Tomato-Bell Pepper Rice

Bring water to a simmer.

Heat 3 T butter in a tall sauce pot. Add bouillon cube and crush with wooden spoon. Stir until dissolved.

Add rice. Season with salt, pepper, ancho chile, and paprika. Stir to coat each grain of rice with butter. Cook on medium-high heat for 30 seconds.

Add bell pepper and onion. Stir. Cook 30 seconds.

Add water. Stir. Bring back to a simmer. Cover. Simmer for 15 minutes. Remove from heat. Do not remove cover. Let steam 5 minutes or until ready 2 serve.

Add garlic. Stir. Cook until fragrant, about 20-30 seconds.

Variations; Cumin, yellow onion, shallots, scallions, chives, cayenne, crushed pepper flakes, bacon fat, pigeon peas, corn, red bell pepper, zucchini, yellow squash, crispy bacon, habanero, smoked paprika, jalapeño, poblano, lime zest, orange, parsley, chile powder, turmeric, allspice, pumpkin pie spice, clove, sumac, celery, celery seed, diced carrots, diced green chiles, tomato puree, tomato paste, cilantro, coriander seed, toasted coconut, coconut milk, coconut extract, dried sriracha, butter, cream, vegetable stock, chicken stock, tequila, beer, thyme, cinnamon,