Liz Robles' Mexican Rice

2 cups rice
2 TBS oil
1/2 cup water
1 large tomato
1/2 onion
2 Serrano chilies
2 TBS chicken bouillon
1 tsp salt
4 cups water

In blender, blend together tomato, onion, chilies, and chicken bouillon with 1/2 cup water.
Add oil and rice to large frying pan and cook and stir until rice is toasted.
Add blended tomato mixture; and cook a few minutes.
Add 4 cups water, bring to a boil, then reduce to simmer for 20 minutes.
Remove from heat and allow to stand 10 minutes.