4 tbsp. vegetable oil
1 yellow onion, finely chopped
3 cloves garlic, crushed
3 c. white long grain rice, washed and drained
4 c. boiling water
1 bay leaf
2 medium tomatoes, peeled, seeded and chopped
1/2 tbsp. salt

In a 4-quart pot, heat the oil over the medium-high heat and stir-fry the onion and garlic until golden. Pour in the rice and stir for 2 to 3 minutes. Add the water, bay leaf, tomatoes and salt.

Return to a boil and continue stirring until almost all the water is evaporated, about 5 minutes. Cover the pot and reduce the temperature. Simmer for 20 minutes or until the rice is cooked.

Serves 4 to 6.