In a blender, puree the tomato, onions and 1 cup water until smooth. Set aside.
In a 4-quart saucepan set over medium heat, add the canola oil and chiles, and then cover with a lid. Sear the chiles until golden brown on all sides, 8 to 10 minutes. Add the bell pepper and garlic, and cook 2 to 3 minutes. Add the rice and cook, stirring occasionally, until the rice is golden brown, 10 to 12 minutes. Then add the tomato puree, chicken stock, corn and bouillon. Bring to a boil, then reduce the heat and simmer, covered, until the rice is tender and all of the liquid is absorbed, 20 to 22 minutes. Serve hot.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.