Mexican Red Rice (Arroz Rojo)

In a blender, combine the Roma tomatoes, white onion, garlic cloves, tomato bouillon, chicken bouillon, and 1 cup of water.

Blend until the mixture is completely smooth.

Heat oil in a large skillet or pan over medium heat.

Add the long-grain rice and fry, stirring frequently, for about 6 minutes or until the rice is lightly golden brown.

Pour the blended tomato sauce through a fine-mesh strainer directly into the pan with the toasted rice.

Add the remaining 2 cups of water to the pan and stir everything to combine.

Taste the broth and add more chicken bouillon if needed for seasoning.

Place the whole jalapeño pepper in the center of the pan for a subtle spicy flavor.

Cover the pan with a tight-fitting lid, reduce the heat to the lowest setting, and let it cook for 20 minutes without lifting the lid.

After 20 minutes, turn off the heat. Let it rest for a few minutes, then uncover and fluff the rice with a fork before serving.