Heat the vegetable oil in a large skillet on medium-high heat. Add the rice and toast for 5 minutes or until golden brown.
Add the warm water, tomato sauce, chicken bouillon, and minced garlic. Season with salt and pepper. Stir well until combined.
Cover the skillet and let simmer for 20–25 minutes on low heat until there is no liquid left. Let the rice sit for 5 minutes, covered.
Fluff the rice with a fork. Top the Spanish rice with fresh parsley.