1 sm. onion, chopped
4 tbsp. vegetable oil
2 c. canned whole tomatoes
1 c. long grained rice
1 tsp. salt
1/4 tsp. pepper

Cook onion in oil until soft. Drain tomatoes, reserving liquid, and simmer with onions for 10 minutes. Add the rice and stir over medium heat until lightly browned. Measure tomato liquid and add enough water to make 2 cups. Add to tomatoes, cover and bring to a boil. Lower heat; cook for 15 minutes or until rice is tender and liquid is absorbed. Serves 5.