Ingredients
- 1 cup long grain white rice
- 2 tomatoes
- 2 cups water
- 1 tablespoon chicken bouillon
Instructions
- Step 1 Place 2 tomatoes, 2 cups water, and 1 tablespoon chicken bouillon in a blender and liquefy.
- Step 2 Coat the bottom of a frying pan with oil and set over medium to high heat.
- Step 3 Using a strainer, rinse the rise under running water. Drain the rice completely and add to the pan, stirring continuously to make sure the rice does not burn.
- Step 4 Once the rice turns golden brown, add the contents of the blender to the pan.
- Step 5 Cover the pan and bring to a boil over medium heat. Once it boils, lower heat and let cook for 15 minutes. Add more water if the rice looks too dry or needs more time to cook.
