Mexican Rice

Drop the tomatoes into boiling water for a few seconds, then skin, halve, deseed and remove the hard cores at the top. Dice the flesh. Peel and dice the onions. Peel and press the garlic. Heat the oil in a pan and sweat the onions and garlic until translucent. Add the tomatoes and sweat briefly. Take out of the pan. Put the rice into the pan and sweat briefly, then add the stock and 75 ml water and cook, covered, over a low heat for 20 minutes, until the rice has absorbed the liquid. Add the tomatoes and onions for the last 5 minutes. Season to taste with salt and pepper.