Combine the tomatoes, chicken base, garlic and salt in a blender and blend until smooth. Add the water and blend well.
Heat the oil in a large skillet over medium heat. Add the rice and cook, stirring, until it begins to brown 2-3 minutes. Add the bell pepper and onion and allow to cook for 2-3 more minutes until tender. Drain off any excess oil.
Add the tomato mixture to the rice and cook for 2-3 minutes. Add 2 cups hot water, stirring well, then cover, reduce the heat and simmer for 10 minutes. Reduce the heat to low and cook until the rice is tender and all the liquid is absorbed, 5-10 minutes longer.
Originally Submitted
7/25/2010
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