Ingredients

2 Roma Tomatoes

1/4 of a small yellow onion, chopped into small pieces (roughly)

1 Tablespoon Knorr Tomato Bouillon Powder

1 teaspoon cumin powder

To taste: salt, garlic powder, onion powder

4 cups of boiling water

2 cups of long-grain rice

2 Tablespoons of vegetable oil

Directions

To Prepare the Tomato Blend: Using a blender, combine the tomatoes, onion, tomato bouillon, cumin, salt, garlic powder, onion powder, and water until smooth. Set aside.

Prepare the Rice: Heat the oil in a frying pan over medium-high heat until hot. Add the uncooked rice and fry until light brown in color, stirring frequently to ensure even browning.

Combining Everything: Once the rice has finished browning, add the tomato blend and stir together. Taste to ensure the seasonings are as you like them. Adjust accordingly, if needed. You may add one or more jalapenos for flavor at this point. Note: if you are only looking for flavor with no heat, the jalapeno can be removed at the end of cooking.

Finishing up: Cover the rice and reduce the heat to low-medium and cook until the rice has absorbed the tomato broth (15 to 20 minutes). Do not stir during the cooking process. Allow the rice to rest covered for 5-10 minutes off of the heat after it’s done and then fluff with a fork before serving.