1Cover 2 cups of rice with water to soak. In a frying pan, saute the diced onions and garlic in margarine. Drain water off of rice. Remove onions and garlic from frying pan. Add rice and cook until lightly browned. Add 4 cups of boiling water and the onions and garlic. Bring to boil. Continue to boil until water is almost gone. Turn heat down and add 2 cups of boiling water and the 2 cans of tomato soup. Stir well until blended. Bring to boil, reduce heat. Simmer stirring occasionally until thickened. Add salt and pepper to taste.