3 cups* chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
pinch of oregano 1 teaspoon salt
*check the instructions on the rice package for the proportions of liquid to rice. they can range from 1:1 to 2:1. if your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.