4 TBS olive oil
2 medium onions, roughly chopped
3 medium tomatoes, roughly chopped
1 clove garlic, minced
2 cups rice
4 cups chicken broth or stock
salt and freshly ground pepper, to taste
Heat oil in a large saucepan over medium / medium-high heat, put in onions and garlic and saute until onions are glassy.
Add tomatoes, mix and lower heat. Cover pan and cook for 20 min, checking to make sure tomatoes and onion mix is bubbling GENTLY.
Add chicken broth and bring rapidly to a boil. Add salt and pepper to taste. Add rice and stir briefly. Lower heat to a gentle simmer and cover. Cook for 20-30 minutes until rice is nice and soft and broth has been absorbed. Mix with a wooden spoon or rice as the tomatoes will float to the top.