Add the tomatoes (or paste), onion, garlic and chicken stock to a blender and pulse until the vegetables are well blended. If it foams, skim the top. You want to yield 1 cups (236 ml) of liquid. Set aside.

To a large saucepan add the oil and heat over medium heat.

Stir in the rice until it smells nutty, about 2 minutes. Don’t let it brown! You just want to toast it.

Pour in the tomato liquid and salt, stir well to combine. Cover with a lid and cook for 15 minutes (or according to package directions depending on what rice you use). Check often and stir to prevent sticking on the bottom. When you start to see the liquid evaporate, check for doneness. Add more water if needed and cook just until all the liquid is absorbed. Remove immediately from the heat.

Add the chopped cilantro a mix with a fork to fluff up the rice. Serve warm.