• 1 medium onion, chopped
• Extra virgin olive oil
• 3–4 tomatoes, liquefied in a blender, then whisked through a strainer

In a high-rimmed frying pan or skillet, sauté onion in 2 to 3 tablespoons of olive oil on medium heat until golden. Add the liquefied tomato, rice, salt, cumin, and black pepper and cook, partially covered, until rice is al dente.

Meanwhile, dip the torn bread quickly into the broth,