Mexican Rice

Make the sauce: Add tomatoes, garlic, bouillon, tomato paste, and chicken stock to a blender. Blend until smooth. Make sure you have about 4 cups of liquid total, add a little extra stock or water if needed.

Sauté the veggies: Add diced onion and pepper to the rice. Cook for a few minutes until softened.

Toast the rice: Heat oil in a pan over medium heat. Add rice and cook, stirring often, until lightly golden and fragrant.

Add the sauce: Pour in your blended tomato mixture. Stir everything together and bring to a simmer.

Cook the rice: Cover, reduce heat to low, and let cook for about 20-25 minutes, or until the liquid is absorbed and the rice is tender.

Finish: Fluff with a fork and stir in cilantro if using. Taste and adjust salt if needed.