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Combine the first 4 ingredients in a food processor and puree.
Put the oil in a large saucepan over medium heat and add the rice, stirring for a few minutes.
Stir in all but 1 tablespoon of the onion mixture, add the salt and pepper, and cook for a couple minutes stirring.
Add the stock and bring to a boil.
Cover and turn heat to medium/low cooking until liquid is absorbed, about 15-20 minutes.
Stir in the reserved tablespoon of the onion mixture and serve.