1 (28 oz.) can whole tomatoes
1 1/4 c. rice
1 bunch of scallions, chopped
1 clove of garlic chopped
1 tsp. oregano
1 tsp. salt
1/2 tsp. fresh ground pepper
2 tbsp. fresh chopped cilantro (herb can be found in produce department)
4 tbsp. cooking oil

In a medium sized saucepan empty can of tomatoes. Add salt, pepper, oregano and cilantro. Also, fill empty tomato can with water and add to saucepan. Bring to a boil and then reduce to simmer. While this is simmering, put oil in medium sized skillet. Get oil very hot over medium high heat. Add rice, scallions and garlic. Stirring frequently, cook rice until medium-brown. You may also use a wok to do this. Add rice, onion and garlic mixture to tomato liquid. Cover and simmer 25 minutes.