Arroz Rojo

Good for everything, but especially amazing with albondigas.

Ingredients:

2 tomatoes

1 clove garlic

1/4 onion (diced)

3 tbsp cooking oil

1.5 cups long grain rice

1/4 tsp salt

2 cups boiling water

1 tbsp chicken bouillon

1/2 tsp garlic powder

3 sprigs cilantro

Heat up the oil in a large heavy bottomed pan with a lid. Fry the onion and garlic until lightly browned. Remove the garlic from the pan. Add the rice into the pan and fry until lightly browned, and roasty toasty. Meanwhile, whiz the 2 tomatoes and fried garlic in a food processor. When the rice is nice 'n toasty, add the chicken bouillon and garlic powder. Fry for another 30 seconds. Then pour the tomato sauce onto the toasted rice. Add the boiling water (use to rinse out the food processor if desired) and season with salt. Put the 3 sprigs of cilantro on top and then put the lid on. Turn heat down to low and cook for 20 minutes. Open up, fluff and taste. Leave lid on with the heat off for softer rice.