Authentic Spanish Rice

• 4 Roma Tomatoes, Cut In Half And Seeded
• 1/4 cups Onion
• 2 cloves Garlic
• 2-1/4 cups Water, Divided
• Oil
• 2 cups Extra Long Grain Rice (I Like To Use La Preferida)
• 2 cubes Chicken Bouillon (Preferably Knorr Hispanic; Caldo Co Sabor De Pollo)
• 1 whole Bay Leaf

1. Note: There should be 4 cups of liquid total!
2. Tomato sauce:
3. 1. Cut tomatoes in half and remove seeds. Place in a blender.
4. 2. Roughly chop onion and place in the blender.
5. 3. Put garlic in the blender.
6. 4. Add 1/4 cup of water in the blender and blend until all ingredients are smooth.
7. 5. Once done, take a wire strainer and place over a bowl. Pour tomato sauce into the strainer and push out all the liquid until there is none left. Throw away the skin and some of the flesh of the tomato.
8. 6. There should be a total of 2 cups of liquid. If not, add a little water to make 2 cups. Set aside.
9. To prepare the rice:
10. 1. Heat 1 1/2 tablespoons of oil in a saucepan. Add the rice and toast until golden brown, stirring freguently so the rice doesn't burn.
11. 2. When rice is done toasting, pour in tomato sauce, stir and bring to a slight boil.
12. 3. Take the bouillon cubes and crumble up and sprinkle over the rice. Stir until dissolved. Bring rice to a slight boil again.
13. 4. Once rice starts to boil, pour in the remaining 2 cups of water. Stir and add the bay leaf. Bring to a boil.
14. 5. Once boiling starts, reduce heat to low, cover and let it cook for 20 minutes. Once done, fluff with a fork and enjoy!

tomatoes, ubc, garlic, water, oil, i, chicken, bay leaf

Taken from tastykitchen.com/recipes/sidedishes/authentic-spanish-rice/ (may not work)