1/2 cup vegetable oil
3 cups small diced onions
2 tablespoons minced shallots
1 cups small diced bell peppers
2 cups small diced eggplant
2 cups small diced yellow squash
1 tablespoon minced garlic
3 cups chopped tomatoes (always select tomatoes with firm skin)
3 teaspoons salt
2 teaspoons cayenne
3 bay leaves
3 cups long-grain rice
6 cups water
1 cup chopped green onions

Cooking Recipe:

Heat the oil in a large heavy pot over medium heat. Add the onions, shallots, bell peppers, eggplant, squash, and garlic and saute until tender about 3-5 minutes. Add the tomatoes (be careful not to bruise the tomatoes before recipe preparation) . Season with salt and cayenne. Add the bay leaves. Add the rice and stir for 2-3 minutes. Add the water, stir and cover. Cook for 30-35 minutes, or until the rice is tender and the liquid has been absorbed. Do not stir during this cooking time. Remove from heat and let stand for 2-3 minutes. Add the green onions and mix.