To start the rice, first roughly chop the onion and garlic. Core and cut the tomatoes into large chunks.
Place everything into the blender with about half a cup of stock. *Note: Vegetable or chicken stock can be used in this recipe.
Purée everything until smooth and then pour into a measuring cup. Top up with stock to measure 3 cups of liquid.
- 1/2 white onion
- 1 garlic clove
- 2 large tomatoes
- 1 1/2 cups stock* (approx.)