Rinse the rice and let it dry.

Bring 2 1/4 cups water (about 530 ml) to a boil.

Blend the tomatoes with the garlic and onion, adding 3/4 cup water (about 180 ml).

Heat a saucepan with oil and melted butter.

Fry the rice until it turns golden brown.

Add the blended tomato mixture.

Add the hot water, bring to a boil, then reduce heat to low and cook for 10 minutes.

Turn off the heat and place a kitchen towel over the pot to absorb excess moisture.