Mexican Rice(From Mexico) - cooking recipe

Ingredients

2 c. rice
1/2 c. oil
4 or 5 fresh tomatoes
2 cloves garlic
2 or 3 chicken bouillon cubes
1 medium onion
salt
2 or 3 c. hot water

Preparation

In a food processor or blender puree tomatoes and garlic.
Add to enough hot water to make 4 cups.
Add 2 or 3 cubes.
Set aside. In heavy saucepan, put oil and rice.
Cook until golden brown. Pour off excess oil.
Pour tomato mixture in rice and salt; bring to a boil.
Cut an onion in fourths, reduce hat and place onion on top.
Cook for 20 minutes.
Buen Provecho!