Mexican Rice

I blend until smooth 2 roma tomatoes, a piece of an onion, 1 TBSP of salt, garlic and onion powder to my taste, 1 TBSP of knorr tomato bouillon, 1 teaspoon of cumin, 4 cups of hot water.

Now in a skillet heat about 1/4 cup of oil until HOT now add 2 cups of long grain rice or jasmine rice.

Fry until light Brown now add your mix from the blender, give it a good stir and then taste it to see if you need to add more salt or other seasonings.

After you stir to combine the rice and tomato mixture cover and do not stir the rice anymore!!!!!!

Cook on medium heat until rice has absorbed the broth, turn heat off leave covered for 5-10 minutes. Remove the cover fluff the rice and enjoy .

Add vegetables or some tomatoes to your liking

We add the jalapeno just for flavor it’s totally optional, we fight for it at my house