1 (14 oz.) can beef broth
2 tbsp. olive or vegetable oil
1 c. uncooked rice
1 c. coarse chopped onion
2 cloves garlic, minced
1 1/2 tsp. basil
2 med. tomatoes, chopped
Black pepper
Parmesan cheese

Add water to broth to make 2 1/4 cups. Heat oil in large saucepan; add rice, onion and garlic. Cook over medium heat, stirring, 3 to 4 minutes. Add liquid and basil; bring to boil; reduce heat and cover tightly and let simmer 20 minutes. Remove from heat and stir in tomatoes and let stand, covered, until liquid absorbed, about 5 minutes. Sprinkle with pepper and cheese to taste.