4 tbsp. olive oil
1 med. onion, thinly sliced
2 c. long grain rice, washed, soaked in cold water for 30 minutes, drained
2 tomatoes, blanched, peeled and chopped
1 tsp. salt
3 1/8 c. boiling water

In a large saucepan, heat the oil over moderate heat. Add the onion and fry, stirring constantly, for 5 to 7 minutes or until the onion is soft and translucent, but not brown. Add the rice and fry for 5 minutes, stirring constantly. Add the tomatoes and salt. Cook for 2 minutes and then pour in the boiling water.

Reduce heat to low, cover the pan and simmer for 15 to 20 minutes, or until the rice is cooked and all the liquid has been absorbed. Turn the rice into a warmed serving dish and serve immediately.