Heat oil in deep skillet with lid.
Add the rice, bell pepper, onion, garlic, celery, and carrots.
Saute until the rice is no longer translucent. (This should take about 10 minutes.)
Add the water, can of tomatoes, and the bouillon to the rice mixture.
Bring mixture to a boil, stirring frequently.
Taste the liquid to see if it needs more salt or bouillon. (Be careful, it's boiling hot.)
Reduce heat and cover the pan.
Simmer for 15 to 20 minutes.
Remove from heat, and allow rice to sit in pot for 10 minutes to allow it to finish cooking.
Fluff with fork and sprinkle with green onions.
Serve alongside your favorite Latin inspired entree.