This is my version, created after tweaking a bunch of other recipes...
1 tomato (or two Romas), cut into quarters
1 medium onion, cut into quarters
1 cup long grain rice
2 T olive oil
1 T tomato paste
Preheat oven to 350.
In a food processor or blender, puree the tomato and
onion until smooth. Add enough broth to bring it to just over 2 c. of
liquid. Add tomato paste, garlic powder and salt to taste. Taste.
In a sieve, rinse the rice until the water runs clear. Shake as much
excess water as you can from it. In a oven-safe frying pan, heat the
oil until shimmering. Add the rice, and cook, stirring occasionally,
until starting to turn golden, and all the rice is opaque.
Add in the tomato broth, and bring to a boil. Cover and place in
the oven. Cook for 15 minutes, remove lid and stir, then replace lid
and cook for another 15 minutes. Enjoy!!
It is absolutely delicious with Cuban Black Beans!