This is my best friend's, husband's grandma's recipe. Get it? LOL!!!!

2 1/2 cups jasmine rice or whatever long grain white rice you like
5 cups of Chicken stock or broth
2 big tomatoes for every cup of rice
2 cubes of Knorr chicken bouillon
2 Anaheim chillis (large green)
3 cloves fresh garlic diced
one smaller bunch of cilantro (cut the large portion of stems off but don't worry about separating the leaves off of the stems. I chopped it all up real small)
one smaller bunch of green onions (include the white part chopped)
one half of a yellow onion chopped
vegetable oil approximately 4 tablespoons or enough to coat all the rice as you mix it into the skillet.

First, broil or roast the tomatoes and peppers in the broiler or on the bbq until all the way soft, then put them in paper lunch bags and shake and the skins will come off easily when they are cooled. De-seed the tomatoes and peppers and throw the skins away with them. Cut the tomatoes into fours and with your fingers, pinch the seed areas in a downward motion and the seeds will come right out. Chop the tomatoes and peppers.
In the meantime on medium, heat the oil until it's just warm and add the rice. Make sure it's evenly coated. Cook the rice until they start to turn golden brown and add the garlic. Slowly add most of the chicken broth, break the bouillon cubes up over it and stir. Add the tomatoes and chillis and the two kinds of onions, and cilantro. Turn heat to low and cover. Check every 10 minutes and stir. You can add the remainder of the broth if the liquids are evaporating but the rice isn't getting done. I tasted mine the whole time just to make sure the rice wasn't too crunchy if the liquid looked like it was evaporating too fast. Just add a little broth or water at a time and mix it. It's ok if the rice is done and it's still a little liquidy. You can turn it off and leave the lid on and it will absorb it. If the rice is super soft, then leave the lid off so the remaining liquid will evaporate out after you turn it off. That's why I used jasmine rice for mine. It's kind of expensive but it holds up well without becoming sticky and soggy. Oh, and I seasoned with a little salt and fresh ground pepper while it was cooking. Careful with the salt cuz the chicken broth and bouillon have a lot in it. You could leave the salt out and just let people add it to theirs if they want. You don't have to to season it cuz of all the stuff you put in it. For an added effect, you can buy this creme in the Mexican markets and it comes in a jar. It's like a pourable sour cream that isn't as sour. I didn't believe it until I tried a little bit on my rice. It was effing good!
Today is Wednesday and I made this rice on Saturday. I reheated it with a loose lid and a bit of water in a Tupperware bowl and it tastes like it did when I first made it! I was amazed! Have fun. It's a frickin treat! It's soooooooooooo good! I made it for taco night but tonight I had it with meatloaf and cauliflower and it fit right in!

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