New Mexican Rice
In a large pan fry together the oil, garlic and onion until lightly cooked and almost opaque. Add the washed and dried long grain rice and stir around until all the grains become well coated. Add the stock, stir several times, then leave to simmer gently for 8-10 minutes until the rice has absorbed the liquid. Stir the rice, only slightly, and add the tomato paste and diced tomato. Mix and serve hot garnished with parsley or coriander.