Mexican Rice

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Ingredients

• 2 cups long grain rice
• 3 Roma tomatoes
• 1/4 onion
• 1 garlic clove
• 1/4 cup vegetable oil
• 1/2 tsp ground cumin
• 2 tsp chicken bouillon
• 2 tsp tomato bouillon
• Salt to taste
• 2 cups water
• Optional: jalapeno, cilantro

Instructions

1. Prepare tomato broth by blending tomatoes, onion, garlic, cumin, chicken bouillon, tomato bouillon, salt, and 2 cups of water until smooth.
2. Preheat oven to 350 degrees Fahrenheit.
3. Heat oil in a pan, add rice, and fry until golden. Add optional jalapeno for extra flavor.
4. Pour in the tomato broth, bring to a simmer, adjust salt if needed, and add cilantro.
5. Cover and transfer to the preheated oven, bake for 25 minutes.
6. Remove from oven, fluff rice with a fork, and check for broth absorption. If needed, bake for an additional 3-5 minutes.
7. Let the rice sit covered for 5 minutes before serving.
8. Enjoy your perfectly cooked Mexican rice!

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