For the Recipe:
1 1/2 tbsp. olive oil
1/2 onion, finely chopped
3 roma tomatoes, chopped
1 tsp. salt
2 c. long grain rice
2 1/4 c. chicken stock, homemade preferred
1/2 c. chopped cilantro, optional
In a sauté pan add the olive oil and onions, cook until translucent over medium heat.
Next add the tomatoes and salt. Cook another 3 minutes to soften the tomatoes. Add the rice, stir well and cook 3 minutes. Stir in the chicken stock, cover and let cook for 10 minutes. Check the rice for liquid, if you need to add more now is the time. Give a quick stir and lower the heat and let it cook another 5-7 minutes. Sprinkle with the cilantro once plated.