Grab a blender to make the sauce

Insert onion (about 1/4)

Insert 2 roma tomatoes (core cut out)

Insert 2 large garlic cloves

Insert cumin, onion powder

Insert 1/4 cup chicken broth

Blend until smooth

Pour 2 cups of chicken broth into a pot, warm it up on medium heat (we will need this to be warm/hot to pour soon)

Add 2 tbsp oil into the pan or pot you will be cooking your rice in (I use olive oil)

Brown two pieces of onion and a mashed garlic clove in the oil, brown for about one minute or until fragrant. Throw away once browned

Pour 1 cup of long grain rice and brown it in the onion/garlic oil

While rice is browning, add 1 tbsp of tomato bouillon chicken flavor seasoning into the 2 cups of chicken broth that has been warming up in its own pot, mix seasoning in it

Add tomato sauce from blender into browned rice, mix together for about 20 seconds

Add the chicken broth bouillon mixture and stir

(Optional) Cut the tip off of serrano pepper and put it on the rice

Add a pinch of salt and pepper, then taste it to make sure it is to your liking

Once the liquid/sauce starts to bubble, put heat on lowest setting, cover with lid

Cook on lowest heat for about 14-17 minutes, do not remove the lid during this process

After 14-17 minutes, remove off of heat, but do not remove lid. Wait 15 minutes

After 15 minutes, remove lid, fluff rice, and serve!