Ingredients
2 cups roma tomatoes (roasted then blended)
1 cup minced onions
3 cloves of fresh garlic minced
a lil less than 1/4 c. vegetable to sauté onions and garlic
2 cups long grain rice
1/4 cup vegetable oil to brown rice
2 3/4 c. chicken broth
2 tsp sea salt
1/2 teaspoon chili powder
Steps to Make It
Preheat oven to 450 degrees. Cut up 8 roma tomatoes in quarters salted and olive oil. Roast in oven for 25 min
Heat oil in a pan. Sauté onions for about 5 min. Then add garlic and sauté. Set aside in a bowl.
After tomatoes are done roasting. Let them cool. Place in a blender for a few minutes.
Heat up more oil. Brown rice 5-8 min. stirring so it does not burn. Then add onions and garlic. Add chicken broth slowly. Then add tomatoe puree. Add chili powder. Let it come to a boil at med high heat. Then put on low heat. Cover tightly with lid for 20 min.
