Del Rio's Mexican Rice

Ingredients

• 15 ounce canned tomatoes whole peeled canned
• 2 tablespoons chicken soup base 
• 0.3 cup cilantro leaves fresh chopped
• 1 clove garlic 
• 1 small jalapeno 
• 1 tablespoon juice of lemon freshly squeezed
• 0.5  onion roughly chopped
• 1 tablespoon vegetable oil 
• 2 cups water 
• 2 cups rice long grain white

Equipment

• baking sheet
• oven
• pot
• blender
• broiler

Directions

1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. Place jalapeno pepper on a baking sheet.
3. Roast jalapeno pepper under the preheated broiler until skin is browned and blistered, 2 to 3 minutes per side
4. Remove from oven and remove stem.
5. Heat oil in a pot over medium-low heat; cook and stir rice in the hot oil until evenly browned and fragrant, 5 to 10 minutes.
6. Blend roasted jalapeno, tomatoes, onion, cilantro, chicken bouillon, lemon juice, and garlic in a blender until smooth; stir into the browned rice. Continuously stir mixture until rice has absorbed the liquid, 5 to 10 minutes.
7. Pour water into rice mixture, continuously stirring until liquid boils. Boil for 1 minute. Cover, reduce heat to low, and simmer until rice is fully cooked, waiting at least 20 minutes before removing the lid.
8. Remove rice from heat and let stand 5 minutes before serving.