Arroz Rojo (Mexican Red Rice)

Ingredients

• 1 ½ cup long grain white rice
• 1 tbsp olive oil
• 1 onion
• 3 roma tomatoes
• 4 cloves garlic
• 1 tbsp tomato paste
• 1 tbsp tomato bouillon
• 2 cup water
• 1 jalapeño
• 1 lime

Instructions

1. To a large pan, add the oil and the rice. Toast/fry for 3-4 minutes.
2. After 3-4 minutes add in half of the onion, diced, and keep cooking the rice for about 3-4 more minutes.
3. To a blender, add the tomatoes, remaining onion, garlic, tomato paste, tomato bouillon and the water. Blend until smooth.
4. Measure out the blended liquid to make sure you have at least 3 cups of liquid. Add the blended sauce to the rice and stir to combine.
5. Squeeze in the juice of a fresh lime into the rice, mix it in, then add in a Jalapeño with a couple slits cut into it. It will flavor the rice without making it spicy.
6. Once the rice comes to a boil, cover it with a lid, reduce the heat to low and cook for 20 minutes. After 20 minutes take off rice from heat.
7. The rice is now ready to enjoy!