Fry the onion cubes in a saucepan with the heated oil until they are translucent. Then add the rice and fry with it. Deglaze with water as required (as much as you normally use to cook rice) and add the instant stock. Finish cooking the rice, draining off any excess water. Add the remaining ingredients and mix thoroughly. Tip: So that the eye can not only enjoy the beautiful color, put the tomato rice in a dish rinsed with cold water and turn it onto a plate. A small soufflé dish is ideal for this, but a dessert bowl can also be used for other purposes. As a color contrast, I like to put one or two fresh basil leaves on each one.
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