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DIRECTIONS

For the stock, sauté the onion in the oil in a saucepan until partly browned, then add the tomato paste and 1 cup water. Scrape up the juices from the bottom of the pot and break up the tomato paste. Add the remaining ingredients plus 6 cups water, bring to a boil, then simmer, partially covered, for 25 minutes. Set aside the garlic, then strain, pressing out as much of the broth as you can. Add water if needed to make 5 cups liquid.
For the rice, heat the oil in a wide soup pot over medium heat. Add the onion and tomatoes, lower the heat, and cook, stirring every so often, until the onion is browned, 20 to 30 minutes. Meanwhile, while it's cooking heat the stock and lightly oil a shallow earthenware casserole about 12 inches across. Preheat the oven to 350°F.
Add the chopped garlic, seasonings, 1/2 teaspoon salt, and the rice to the browned onion. Stir to coat the rice, then raise the heat to medium, add the stock and cook, stirring occasionally, for 10 minutes. Transfer the mixture to the casserole, nestling the reserved head of garlic in the center. Bake for 25 minutes or until the rice is tender. Remove the casserole, cover it with a cloth, and let stand for 10 minutes. Garnish with the parsley and serve.