Instructions: Heat the oil in a Dutch oven over medium heat. Add the rice and stir until its dark golden in color, 8 to 10 minutes, adding the minced garlic while browning.

In a blender, combine the remaining clove of garlic, the tomato, onion, water, bouillon powder and tomato paste. Blend until smooth. Add to the rice along with salt to taste. Cover and cook at very low heat until the rice is tender and the liquid is absorbed, 20 to 25 minutes.

This recipe yields 4 to 5 servings.

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