Baked Rice With Spring Onions (Arroz Horneado)

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1 large tomato

1/4 cup extra virgin olive oil

1 cup minced spring onions or green onions (including green leaves)

2 cups Spanish Calasparra rice or Italian Arborio or Carnaroli rice

1 large clove garlic, minced

1 1/2 teaspoons sea salt

1 3/4 cups boiling water

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