Heat 1/4 cup of vegetable oil in a skillet over medium heat.
Add 1 1/2 cups of rice, 1 chopped onion, and 1 chopped green bell pepper to the skillet.
Cook and stir the rice, onion, and bell pepper in the hot oil until the vegetables are slightly tender and the rice is lightly browned, about 7 to 10 minutes.
Stir in 1 can of diced tomatoes, 1 can of tomato sauce, 1/2 cup of water, 1 tablespoon of white sugar, 1 teaspoon of lemon juice, 1 teaspoon of salt, and 1/4 teaspoon of ground black pepper into the rice mixture.
Bring the mixture to a simmer.
Reduce heat to medium-low and cook at a simmer until the liquid is absorbed, about 20 minutes more.