Fry the onion and garlic until the onion is glossy and see through. Add the mushrooms and fry until they start to brown.
Add the rice. Fry for a few minutes then add enough boiling water to cover the rice. Crumble in the stock cube and keep adding water until the rice is fully cooked (about 30 mins).
Once the rice is tender add a few teaspoons of tomato paste and salt and pepper to taste.
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