blue artemis' Mexican Rice

Good luck! I'm trying to recreate what I see when I cook this.

• Long Grain Rice (It has to be long grain.)
• tomatoes
• onion
• garlic (optional)
• chicken stock or bullion
• salt
• oil or lard

In the blender, put in 2 small tomatoes or 1 large one, about 1/4 to 1/2 an onion, (depends on size, and how much you like onion), and 2-3 garlic cloves if you want them. I like garlic in my rice. Set this aside. It is called recaudo.

Have either the chicken stock or some water at hand.

OK, for about 1 cup of rice, use a fairly deep frying pan or an all purpose type of pan.

Heat about 1 tablespoon of oil or lard. (I use oil. Mom says Mexican food needs lard. Choose your own grease, I say!)

Put the rice in, and stir fry it until it is starting to brown. Once that happens, pour in the tomato/onion mixture and stir that in.

Pour in the chicken stock almost to the top of the pan, leave about 1/2 inch from the top. Or, pour in the water to the same level, and add either 1 tsp of bullion or 2 bullion cubes. Add a little bit of salt. (You can taste the liquid so that the flavor is how you like it). Let it cook like that. Don't stir it, or the rice will break. Keep an eye on it, to make sure that it doesn't burn to the bottom. When all the liquid is absorbed and the rice is soft, it is done. If at any time, the rice is still hard, and there isn't enough liquid, you can add some.