Dry rice soup

Rinse the Long-grain white rice thoroughly under cold running water until the water runs clear. Drain well and set aside.

Roughly chop the Roma tomatoes, White onion, and Garlic cloves. Place them in a blender with 100g of the Chicken broth and blend until completely smooth. Strain the mixture through a fine-mesh sieve into a bowl, pressing to extract all liquid, and discard any solids.

Heat the Vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the rinsed and drained Long-grain white rice and fry, stirring constantly, until the Long-grain white rice is golden brown and toasted, about 5-7 minutes.