Guadalajaran Jalisco Mexican Rice

• 12 ounces tomatoes, very ripe and diced or 8 ounces tomato sauce
• 1 medium white onion, finely chopped
• 2 minced garlic cloves, mashed
• 1 cup long grain white rice, rinsed
• 1/4 cup canola oil
• 1 chicken bouillon cube
• 2 cups water
• 1/2 cup fresh cilantro, minced
• 1 lime, juiced

1. Process tomato with water until pureed and smooth.
2. Rinse rice in a strainer under cold water until it runs clear- about 1 1/2 minutes. Shake to remove excess water.
3. Heat oil over medium-high heat in heavy skillet about 2 minutes. Cook onion and garlic until golden.
4. Add rice and fry, stirring until light golden, about 4 minutes.
5. Stir in tomato water mixture. Crumble bouillon and sprinkle over rice and water in pan.
6. Increase heat to medium high, and bring to a boil.
7. Cover pan and cook until liquid is absorbed and rice is tender, 10-15 minutes, stirring and checking rice often. Add more water if necessary, but rice is usually done before it sticks to the pan.
8. Stir in cilantro, mix in lime juice and adjust salt to taste.

tomatoes, white onion, garlic, long grain white rice, canola oil, chicken, water, fresh cilantro, lime

Taken from www.food.com/recipe/guadalajaran-jalisco-mexican-rice-517550 (may not work)