Blend tomatoes and garlic with water.
Heat oil in small pot in medium-high heat.
Add rice to oil and stir until rice changes color (cream colored).
Add a fourth of a chopped or sliced onion. Fry rice and onion together for 30 seconds.
Strain tomato mixture into rice.
Add tomato bouillon and stir til dissolved.
Lower heat (3/10) and cover pot with lid. Let it cook for 20 minutes.