Arroz Mexicano (Mexican Rice)

To Make the Tomato Sauce:

Cook the tomatoes, onion, and garlic in 4 cups water.

Boil just into the tomatoes are soft. About 4-5 minutes.

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Let cool. 
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Add the tomatoes, onion, garlic, 1 cup water, and bouillon to a blender.

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Blend until smooth. 
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Set aside until ready to use. 
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To Make the Rice:

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Heat oil in a large stock pot. 
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Add the rice.
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Stir constantly until it begins to toast. About 5 minutes.

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4 minutes after, add the onion. 
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Do not stop stirring, or the rice will burn.

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Look for a golden color in the rice. 
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Add the garlic, bouillon, cumin, water, and tomato sauce.

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Stir to combine. 
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Cover and cook for 12 minutes on medium heat.

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Turn the heat off. 
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Let rest for 5 minutes with the lid still on.

The tomato sauce will have come to the top.

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Uncover and mix to combine. 
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Serve. 
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