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Ingredients
- 2 c. rice
- 1/2 c. oil
- 4 or 5 fresh tomatoes
- 2 cloves garlic
- 2 or 3 chicken bouillon cubes
- 1 medium onion
- salt
- 2 or 3 c. hot water
Method
- In a food processor or blender puree tomatoes and garlic.
- Add to enough hot water to make 4 cups.
- Add 2 or 3 cubes.
- Set aside. In heavy saucepan, put oil and rice.
- Cook until golden brown. Pour off excess oil.
- Pour tomato mixture in rice and salt; bring to a boil.
- Cut an onion in fourths, reduce hat and place onion on top.
- Cook for 20 minutes.
- Buen Provecho!
