In a large skillet, apply medium-high heat and add the oil. Sauté the onions for about 2 to 3 minutes, or until soft and translucent and add in the rice. Cook for about 2 to 3 minutes while stirring regularly and stir in the garlic. Sauté until lightly golden and aromatic while stirring regularly and season to taste with salt and pepper.
Pour in the boiling stock and pureed tomato, cover and bring to a boil. Reduce to low heat and simmer for about 15 to 20 minutes, or until the rice is cooked through.
Stir in the rest of the ingredients, except for the Queso fresco and cilantro and cook for about 2 minutes or until warmed through.
Remove the skillet from heat and divide among four serving bowls. Add a dollop of Queso fresco on each bowl, garnish with cilantro and serve immediately.
An experienced and highly motivated cook with a real passion for cooking healthy and delicious foods from different cuisines. Also loves generating innovative and great ideas to make cooking fun and easy, to transform traditional ordinary recipes into unique and special dishes, and modify recipes to make it healthy according to various forms of diet specifications and guidelines.