Rinse the rice.

Drain the rice.

Chop the onion, bell pepper (optional), and celery.

Heat oil in a pot.

Add the vegetables (onion, bell pepper).

When the vegetables are golden, add the rice. Sauté well.

When the rice sounds toasted but not burnt, add salt (optional), the chicken bouillon cube, and water (use enough water so it covers the rice by about 1/2 inch).

Check after about 5 minutes; the rice should be ready.