South Texas Rice (Spanish Rice)

1 cup rice
3 tbsp vegetable oil
1 small onion (quartered)
1 bell pepper (quartered)
2 cups Chicken Stock or 2 cups water with 2 chicken bouillon cubes
1 16oz can diced or whole tomatoes
1 tsp chili powder
1 tsp garlic salt

In pan, brown rice in the oil over low to medium heat. Stir constantly, burning is easy.
When the rice is brown, add the onion, bell pepper, chili powder and garlic salt.
Turn the heat to high and cook for 1 minute and stir constantly.
Add the tomatoes and then the chicken stock.
Bring to a boil. Cover, reduce the heat, and simmer for 10 minutes.
Remove from heat and let stand for 15 to 20 minutes.