• In a high-powered blender, combine onion, carrot and tomato. Puree on high until smooth. Set aside. Add onion, carrot and fresh tomato to the blender, and puree. Set aside.
• In a small bowl, combine hot water and caldo de tomate seasoning: stir and set aside.
• In a fine-mesh sieve/strainer, rinse rice under cold water until the water runs clear. Drain.
• Heat a medium skillet over medium-high heat. Add olive oil and rice. Cook and stir constantly for 3 to 4 minutes until rice begins turning golden brown. Careful not to burn it!
• Add onion-tomato puree mixture to the skillet and cook, stirring, for one minute until heated through. Add can of tomato sauce and cook for one minute.
• Add caldo de tomate seasoning to rice and stir through. Allow rice to come to a boil then reduce heat to low. Cover and simmer with the lid on the pot for 20 minutes.
• Remove from heat and allow to sit for 10 minutes, then fluff with fork. Enjoy!

Make it a Freezer Meal

• Run water over a large rimmed baking sheet, then pour off excess but don’t dry. Evenly spread cooked rice on a baking sheet (do not press down). Place in the refrigerator until completely cooled.
• Transfer rice to a labeled gallon size (4L) freezer bag. Seal, remove as much air as possible, and freeze.

Reheat

• Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw.
• Empty contents into a large, microwave-safe bowl. Cover loosely with a wet cloth or paper towel. Microwave in 1-minute increments on medium, stirring after each, until rice is hot.
• You can also reheat it on the stove. Transfer rice to a large saucepan, sprinkle with 1 tsp/5mL water, cover and heat over medium heat over medium heat, occasionally stirring gently, until hot