Tomato rice

Blend 3 roma tomatoes, 1/4 onion, 1 garlic clove, 2 tsp chicken bouillon, 2 tsp tomato bouillon and 1/2 tsp ground cumin with 2 cups water until smooth; measure the tomato broth to make sure it is 3 cups.

Cover the bottom of the pan with oil and heat over medium-high.

Add 1 1/2 cups long grain rice and cook, stirring, about 5 minutes until golden; remove excess oil if needed.

Add the tomato broth and bring to a simmer; taste and adjust salt.

Reduce to the lowest heat, cover and cook about 25 minutes; check that it is done.

Fluff, turn off the heat and rest about 5 minutes.