Restaurant Style Mexican Rice

We were having company so I decided to make some yummy rice to go along with our usual sides for the steak fajitas we are currently obsessed with. My kids don't love rice, but I do, so I don't make it that often because I end up eating literally the entire batch haha! But even the kids liked this new version! I was pretty impressed with how legit it tasted I must admit. Maybe a tad too much tomato taste, but really on the whole it was quite authentic. I found the recipe, and the first picture, on Fabulously Delicious and we will definitely make it whenever we are having people over for a Mexican-type meal!

1 cup white rice
1 Tbsp. Extra Virgin Olive Oil
1 green bell pepper, sliced and seeds reserved
1 (8 oz) can tomato sauce
1 bouillon cube (I use vegetable but chicken is fine, too), chopped
1/4 tsp salt
1 tsp garlic salt
1/4 tsp chili powder
1/4 tsp cumin
Pinch red pepper flakes
Pinch black pepper

Heat up olive oil in a pan on medium/high. Add in rice and bell pepper seeds. Stir frequently and cook until rice starts to lightly brown; about 5 minutes.
Add in tomato sauce, and 2 cans of water. Stir. Add in salt, garlic salt, chili powder, cumin, red pepper flakes, black pepper and chopped bullion cube. Stir. Add in bell pepper slices. Bring to a boil.
Cover and reduce heat to simmer. Cook for 40 minutes (mine only took 30 minutes). Remove bell pepper slices prior to serving.