Pour the Avocado Oil (2 teaspoon) into a medium pot and add the Long Grain White Rice (1 cup). Stir to coat evenly and turn on stove heat to medium. Toast until white rice is a light yellow almost brown shade – about 5 minutes. Make sure to stir often to avoid burning.
While toasting the rice, make the tomato broth. Add the Roma Tomato (2), White Onion (1/4), Low-Sodium Vegetable Stock (2 cup), and Garlic Salt (1 teaspoon) into the blender. Blend until smooth – about 25 seconds.
When the rice is lightly toasted, pour the tomato broth into the pot of rice. Bring to a boil.
Once at a boil, add the lid and bring it down to a simmer. Stir every 5-7 minutes, making sure to return the lid once stirred. Simmer for about 30 minutes, until the tomato broth is soaked entirely into the rice.
After the rice is fully cooked, remove it from the heat and let sit for 5 minutes with the lid still on.
Serve with Lime (1) and Fresh Cilantro (1 bunch) while warm.