Add the tomatoes, onions, vegetable oil and garlic to a food processor; pulse until finely pureed.
Pour the mixture into a large skillet and turn the heat to medium.
Add the tomato paste, salt and black pepper.
Allow the mixture to come to a bubbling heat; continue to stir and cook the mixture for 3 – 5 minutes until the water from the tomato and the onion has reduced.
Add the cooked rice and the tomato puree mixture; stir well to fully coat the rice.
Cook for another 3 – 5 minutes until the rice has been fully re-heated.
Remove the skillet from the heat.
Add the green onions; reserving just a few for garnish; toss.
Plate the rice and garnish with the remaining green onions, parsley and a spritz of fresh lime.
