Arroz Mexicano (Mexican Rice)

Ingredients:

• 2 tomatoes (quartered)
• 1/4 onion (quartered)
• 1 garlic clove
• 1 cup water
• 1 tbsp chicken bouillon
• 1/8 cup olive oil
• 2 cups long grain white rice
• 1/4 onion (finely diced)
• 1 garlic clove (finely minced)
• 1 tbsp chicken bouillon
• pinch whole cumin
• 1 1/2 cups water
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Instructions:

1. Cook the tomatoes, onion, and garlic in 4 cups water.
2. Boil just into the tomatoes are soft. About 4-5 minutes.
3. Let cool.
4. Add the tomatoes, onion, garlic, 1 cup water, and bouillon to a blender.
5. Blend until smooth.
6. Set aside until ready to use.
7. Heat oil in a large stock pot.
8. Add the rice.
9. Stir constantly until it begins to toast. About 5 minutes.
10. 4 minutes after, add the onion.
11. Do not stop stirring, or the rice will burn.
12. Look for a golden color in the rice.
13. Add the garlic, bouillon, cumin, water, and tomato sauce.
14. Stir to combine.
15. Cover and cook for 12 minutes on medium heat.
16. Turn the heat off.
17. Let rest for 5 minutes with the lid still on.
18. The tomato sauce will have come to the top.
19. Uncover and mix to combine.
20. Serve.