Add the rice, stir for a further minute then add the tomatoes and stock. Reduce the heat to low put a lid on the pot and cook for 15 - 20 minutes until the rice is just tender and the liquid absorbed.
Remove the pan from the heat, remove the lid and stir in the cream cheese and season to taste.
Allow to stand for about 5 minutes then stir in the torn basil leaves and serve topped with a few more torn basil leaves and a green salad on the side.