• First, rinse the rice under cold water to remove some of the starch. After a few rinses the water should be clear.
• Once the water runs clear, set the rice to the side.
• In a blender- Add the onion, Roma tomatoes, chicken stock, garlic cloves, tomato paste, dry seasonings, and blend everything together. Set the sauce to the side to use for later.
• On medium high heat, drizzle some olive oil in a pot or skillet and allow the oil to get hot.
• Once the oil is hot, add the rice and allow the rice to brown or toast. It should take about 5 to 8 minutes to toast the rice.
• Stir the rice consistently until it turns a light brown color or toasted.
• Reduce the heat to low.
• Add the tomato sauce mixture to the rice and mix everything together. (Be careful because it will steam)
• Add a teaspoon of the tomato bouillon and mix into the rice.
• Optional: Add 1 whole Serrano pepper or jalapeño pepper. Do not cut the pepper!

Note You can make a small slit on the side of the pepper and add the pepper to the rice. Avoid cutting the whole pepper or making a huge slit to the pepper. This will avoid any seeds falling out or the pepper falling apart. Why? - because then your rice would be spicy, and you don’t want spicy rice.

• Sprinkle an extra teaspoon of the tomato bouillon on top or over the rice.
• Place a lid over the pan & allow the rice to cook.
• Optional: Quick Tip- You can place a piece of aluminum foil over the rice (tightly covered) then the lid. This allows the rice to steam perfectly.
• Allow the rice to cook for 20 to 25 minutes undisturbed. Do not lift the lid while the rice is simmering.
• After 20 to 25 minutes, the rice should be done.
• Remove the Serrano or jalapeño pepper. Make sure it doesn’t fall apart or that no seeds fall out.
• Fluff the rice with a fork or spatula.
• Allow the rice to sit for 5 minutes before serving.
• Serve with tacos, fajitas, or enchiladas. Enjoy!