4 Roma tomatoes (I used a can of fire roasted instead)
2 c chicken broth

Whirl in a blender or with an immersion blender. Add enough water so you have 4 cups of liquid total.


2 T butter
1 onion
2 cloves garlic

Saute until onions are translucent. Add 2 c rice, stirring to coat well. Continue to saute, stirring frequently, until the rice is lightly toasted.


Add the 4 c of broth / tomato / water mixture along with:
1 t kosher salt
1 bay leaf
1 serrano or jalapen pepper, diced fine
2 T tomato paste

Cook until the rice is done.