📝 Instructions
= Recipe
1. Blend 2 Roma tomatoes, 0.25 white onion (roughly chopped), and 1 garlic clove in a blender until smooth. Set aside.
2. Heat a large skillet or pot over medium-high heat with a drizzle of oil. Add 1 cup long-grain white rice (rinsed and dried), 1 whole garlic clove, and 0.25 size white onion (whole chunk). Toast the rice, stirring frequently, until golden, 5-7 minutes. Remove and discard the garlic clove and onion chunk.
3. Add the tomato puree to the toasted rice and stir. Cook 2-3 minutes until the liquid is absorbed and the rice looks dry again.
4. Add 2 cups chicken or vegetable broth, 1 tbsp tomato bouillon, and 0.25 cup frozen corn (optional). Stir, bring to a boil, then reduce heat to low. Cover and cook 20 minutes until rice is tender and liquid is absorbed. Fluff with a fork before serving.
