To a small stock pot, add the garlic and 2 tbsp water. Sauté for 1-2 minutes. Add in the tomato paste and stir. Add in the oregano and red pepper flakes and stir for about 1 minute. Add a little water to prevent sticking.
Add in the diced tomatoes and 2 cups of water. With a potato masher or fork you can mash the tomatoes (optional). Bring to a boil and turn to a low simmer about 10 minutes uncovered and stirring often.
Add in the fresh basil and rice and stir. Cook for additional 5 minutes. Salt and pepper to taste. Serve