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Note: There should be 4 cups of liquid total!
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Tomato sauce:
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1. Cut tomatoes in half and remove seeds. Place in a blender.
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2. Roughly chop onion and place in the blender.
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3. Put garlic in the blender.
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4. Add 1/4 cup of water in the blender and blend until all ingredients are smooth.
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5. Once done, take a wire strainer and place over a bowl. Pour tomato sauce into the strainer and push out all the liquid until there is none left. Throw away the skin and some of the flesh of the tomato.
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6. There should be a total of 2 cups of liquid. If not, add a little water to make 2 cups. Set aside.
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To prepare the rice:
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1. Heat 1 1/2 tablespoons of oil in a saucepan. Add the rice and toast until golden brown, stirring freguently so the rice doesn't burn.
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2. When rice is done toasting, pour in tomato sauce, stir and bring to a slight boil.
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3. Take the bouillon cubes and crumble up and sprinkle over the rice. Stir until dissolved. Bring rice to a slight boil again.
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4. Once rice starts to boil, pour in the remaining 2 cups of water. Stir and add the bay leaf. Bring to a boil.
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5. Once boiling starts, reduce heat to low, cover and let it cook for 20 minutes. Once done, fluff with a fork and enjoy!
