Mexican Orange Rice
blender, pot, Strainer
- ¾ Roma tomato
- 1 cups water
- ⅜ clove garlic
Blend tomatoes and garlic with water.
- ¾ tbsp oil
Heat oil in small pot in medium-high heat.
- ⅜ cup long-grain white rice
Add rice to oil and stir until rice changes color (cream colored).
- ⅛ onion
Add a fourth of a chopped or sliced onion. Fry rice and onion together for 30 seconds.
Strain tomato mixture into rice.
- 1¼ tsp Tomato Bouillon with Chicken flavor
Add tomato bouillon and stir til dissolved.
Lower heat (3/10) and cover pot with lid. Let it cook for 20 minutes.