1 cup long grain white rice

1/4 large sweet onion, med diced

1 carrot, small diced

2 cloves garlic, minced

2 cups chicken stock (homemade prefered)

4 Roma tomatoes, pealed, cored, pureed

2 Tbsp Olive oil

Start by sauteing the onion and carrots in the oil until soft.

Add garlic until fragrant.

Add rice and lower heat. Stir continuously until the rice starts to brown (about 5 minutes).

Add the chicken stock, cover, bring to a boil. Once it boils, lower the heat to a simmer.

Simmer until the liquid is absorbed.

Cut heat, fluff gently eitha fork, add tomato puree and mix gently (don’t get too rough or the rice will get sticky).