Put rice in a bowl and wash with cold water until water comes out clear.

Drain rice and place on a plate letting it dry completely.

While the rice is drying, place tomato, onion, cilantro and garlic in a blender. Pour ½ cup of chicken stock and blend until smooth. Set aside.

Heat a good amount oil over medium heat in a frying pan. Add rice and fry, stirring constantly until rice have a nice golden color. Adjust the heat so the rice will fry evenly.

Set heat to low and remove the oil.

Add the tomato sauce, set heat to medium-high and cook for 1 minute stirring constantly.

Add half a cup of chicken stock and bring to boil. Reduce the heat and let it simmer, covered, until the rice is done (from 15 to 17 minutes). Make sure you don't stir.

If after 10-12 minutes you notice there's no more liquid and the rice is still undercooked, add a little bit more of chicken stock pouring it around the pan edges.

Once is done, fluffy it with a fork, cover and let it sit for another 5 minutes before serving.