Spanish Rice

In a blender or food processor, puree the tomatoes with the onion, garlic and 1 teaspoon of salt until smooth.

In a large saucepan, heat the oil. Add the rice and cook over moderate heat, stirring, until lightly toasted, about 5 minutes. Pour in the tomato mixture and stock and bring to a boil. Cover and cook over low heat until the liquid has evaporated and the rice is tender, about 20 minutes. Remove the pan from the heat and let stand, covered, for 15 minutes. Fluff with a fork, season with salt and pepper and serve.