In a medium-sized pot (I used a Dutch oven), add oil, onion, and sauté for 5 minutes on medium-high heat until soft and fragrant.
Add bell peppers and saute for 15 minutes, with a lid slightly ajar. Mix occasionally. If you notice that the onion and bell peppers are sticking to the pan (towards the end of those 15 minutes), add ¼ cup water.
Lower the temperature to medium heat and add seasoning and tomatoes. Sauté for 30 min. Mix occasionally. Make sure you don’t mix it too often, so the tomatoes don't become mush.
Add 1 cup of water and rice and sauté for ten more minutes. Serve immediately, and enjoy!
Notes
I recommend using red, yellow or orange bell peppers.
Use any rice you prefer, but make sure it does not require a long cooking time.
Make sure to use fresh and high-quality vegetables since this meal has only a few ingredients.