Heat a small pot and add a few drops of oil. Add the rice and stir gently until it changes color slightly.

Add the tomato puree and the 4 cups of chicken broth. If you don't have chicken broth, use 4 cups of water with chicken bouillon and salt. Taste and add more salt if needed.

Cover and cook on low heat for about 25 minutes. Watch the rice to make sure it doesn't burn. Let it rest for about 10 minutes before uncovering, then serve.