How to cook
Finely chop the onion and along with a pinch of salt, fry it in olive oil, which has been heated over moderate heat.
Pour the tomato puree and tomato concentrate and grate the garlic cloves on a fine grater to the sofrito.
Fry like this for about 5-7 minutes, or until it thickens and pour the rice.
Stir well and turn up the heat a little for a minute, then add warm or hot water in the proportion required by the rice you are using (about 2.5 parts liquid to 1 part rice).
Add salt and boil, then reduce the heat to medium-low and boil for 17 minutes, under a lid.
The rice should remain with a little liquid and a risotto-like appearance - with whole, separated and not stuck rice grains. It is best that the grains are slightly hard, because in a few minutes they will absorb more of the liquid and soften just as much as they should. If you make it well cooked, it would start looking like mush after a while.
Serve immediately with fresh basil leaves and enjoy an easy, economical and delicious feast, which you will have on your table in just 30 minutes.
Enjoy your meal.