Mexican Orange Rice

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• ¾ Roma tomato
• 1 cups water
• ⅜ clove garlic

• blender

Blend tomatoes and garlic with water.

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• ¾ tbsp oil

• pot

Heat oil in small pot in medium-high heat.

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• ⅜ cup long-grain white rice

Add rice to oil and stir until rice changes color (cream colored).

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• ⅛ onion

Add a fourth of a chopped or sliced onion. Fry rice and onion together for 30 seconds.

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• Strainer

Strain tomato mixture into rice.

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• 1¼ tsp Tomato Bouillon with Chicken flavor

Add tomato bouillon and stir til dissolved.

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Lower heat (3/10) and cover pot with lid. Let it cook for 20 minutes.

Enjoy your meal!