Mexican Red Rice - cooking recipe

Ingredients

1/4 cup vegetable oil
2 cups long-grain white rice
2 tomatoes, small, cut in half
1/4 small onion
1 chicken bouillon
3 garlic cloves, peeled
3/4 cup hot water
2 teaspoons salt (to taste)

Preparation

heat oil in a high sided saute pan,on medium heat.
add rice and brown slowly.
put remaining ingredients into blender and blend until smooth.
water to rice ratio should be 41/4 cups tomato puree to 2 cups rice.
once rice is browned, add tomato puree.
stir a few times til blended, bring to a boil.
turn down heat to low/simmer, put top on pan.
DO NOT STIR, this will make it mushy.
once water has evaporated it is done, about 25-30 minutes.