MEXICAN RICE
Blend in blender or with emulsifier until smooth 2 tomatoes. Roma is best. but can use some tomato sauce
add a piece of onion and 1 tbsp of salt, garlic and onion powder , add 1 tbsp of knorr tomato bullion or you can add a small can of rotten or even buy a small el pato can, 1 tsp cumin 4 cups of hot water or chicken broth
in skillet heat a little over 1/4 c oil until hot
add 2 cups long grain rice or jasmine rice. Fry until light brown., add blended mix and stir. Taste and adjust if needed
stir and cover but do not stir anymore.
Cook on medium heat till rice has absorbed the broth, turn heat off and leave covered 8-10 minutes.
remove lid and fluff rice can add an jalapeño for flavor.
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