Peppers, carrots and onions are chopped fry lightly in the oil (use a deep pan). Add black, red pepper, thyme, basil, universal spice. When the vegetables are soft, add the diced potatoes, and water enough to cover them. Boil over high heat for 10 minutes and pour the rice. Leaving another 15 minutes to boil at a lower temperature, add the peeled and chopped tomato. Boil until ready potato and rice. It is desirable to leave the dish more water because when cool rice retains most liquid and thicken quite. Celery or parsley put optional.