"Spanish" rice

I'm not quite sure if this is called Spanish rice, but this is what my mom always called this recipe, so this is what I'm calling it too. It's a perfect side dish to meat, chicken or fish, or if you'd like, you can incorporate the meat inside and serve it as a main dish if you wish. Here's what you'll need:

1 1/2 cups kosher parboiled rice
3 cups cold water
2 tbsps oil
1 large diced onion
2 ripe large tomatoes diced
1 large diced green pepper
1 tsp tomato paste
saffron (1/8 of a cup hot water with a few fronds of Saffron)
salt and pepper

In a large pan heat the oil on high heat, then add the onions and let them sweat for a few minutes then add the tomatoes, let them cook for about 2 minutes, stirring them so that they don't burn, then add the peppers and let them cook as well for another 2 minutes. To this mix add the rice, the Saffron infused water and stir fry till all the rice and veggies are nicely mixed and the rice is coated with everything, then add the water, tomato paste, salt and pepper, bring to a boil, stir well, then lower the heat to a minimum, cover and cook for about 20 minutes or until all the water has evaporated.
Enjoy!