Mexican Red Rice (Arroz Rojo)

Ingredients

• 2 tomatoes
• small piece of white onion
• 2 garlic cloves
• 1 tbsp of tomato bouillon
• 1 tbsp of chicken bouillon
• 1 cup of water
• some oil
• 2 cups of long grain rice
• 2 cups of water
• 1 jalapeño

Instructions

1. Add 2 Roma tomatoes, a small piece of white onion, 2 garlic cloves, 1 tablespoon of tomato bouillon, 1 tablespoon of chicken bouillon, and 1 cup of water to a blender and blend.
2. Heat some oil in a pan over medium heat.
3. Add 2 cups of long grain rice to the pan and fry for a couple of minutes until golden.
4. Once the rice is golden, add the blended sauce and strain it as you do so.
5. Add 2 cups of water to the pan and mix.
6. Check if more chicken bouillon is needed.
7. Add 1 jalapeño for a subtle spicy flavor before covering.
8. Cover the pan, reduce the heat to the lowest setting, and cook for 20 minutes without opening.
9. After 20 minutes, the rice is ready.