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Spanish/Mexican Rice #1, scratch

Source of Recipe

???
What's the difference between Spanish and Mexican rice?
Best Answer - Chosen by Voters
from Smiley
(http://answers.yahoo.com/question/index?qid=20080803135947AAhibyS)
The truth is that both are actually red/orange.
Spanish rice is also made with tomato sauce or paste.
Mexican version has cumin, bell pepper, onions, and chicken stock
whereas the Spanish version does not add cumin but insteads has
saffron. Saffron turns the rice a red/orange color.
For yellow rice, use turmeric.
For green rice, use dill weed.
For red rice, tomatoes and or tomato sauce.

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Spanish/Mexican Rice #1, scratch

1 1/2 c. uncooked long grain white rice
1/4 c. vegetable oil
4 large tomatoes, cut in 8 pieces
3 cloves garlic
1 medium onion, quartered
1 large green bell pepper, chopped
1 14.5 oz - 16oz. can of diced tomatoes w/green chilies
1 can tiny shrimp or crabmeat (optional)
3 chicken bouillon cubes
salt and pepper to taste
1 tsp. white granulated sugar (if tomatoes are bitter)
1 pinch oregano

Put tomatoes, onion and garlic in blender and PUREE for about 1 1/2 minutes.
In a 2" plus deep skillet, add rice and oil. Heat on medium/high heat, stirring frequently until rice is browned.
Turn heat to medium/low.
Add pureed tomato mixture, green pepper, canned tomatoes, bouillon cubes, a pinch of oregano, (shrimp or crabmeat if you like).
Stir until all ingredients are mixed well.
Add salt and pepper to taste, (add the sugar if tomatoes are bitter) and bring ingredients to a boil.
Cover, and let simmer for approximately 30 minutes. Check rice every 10 minutes. If it seems dry add an 8oz. can of tomato sauce and a 1/4 c. of water. Then add water by the tablespoon if needed.

Alternate method: Instead of pureeing tomatoes, garlic and onion and chopping a green pepper, use a 16oz. jar of your favorite Mild Chunky Salsa. (no cutting no dicing necessary) and add about a teaspoon of garlic powder.
During the Lenten season substitute 1/2 cup of vegetable bouillon for the chicken cubes.