Directions
- Sauté the rice in olive oil for 90 seconds until the rice is lightly toasted.
- Add the tomato paste and stir well to incorporate. Stir often to prevent sticking and burning. Cook the tomato paste for 60 seconds and then add the liquid.
- Add the vegetable stock and cook until the liquid has evaporated. Then, add a lid and let the rice stand for 10 minutes. Then fluff with a fork and enjoy.
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