1
Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees.
Heat a drizzle of oil in a small pot (medium pot for 8) over medium-high heat. Add tomato paste and cook, stirring, until darkened in color, 1-2 minutes.
Add rice, one of the stock concentrates (two for 8), 1¼ cups water (2¼ cups for 8), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to use in Step 4.