Mexican Rice

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Olive Oil

1 whole shallot, finely diced

2 whole garlic cloves, minced

1 whole red bell pepper, diced

1 whole green bell pepper, diced

2 whole jalapenos, finely diced

1 14-½ ounce can, petite-cut diced tomatoes, drained

1 T. tomato paste

1 cup water

1 T better than bouillon chicken base

1 cup long grain rice

1/2 t. salt and fresh ground pepper to taste

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