1 cup long grain white rice
1/2 medium red onion, diced
1 tablespoon olive oil
1/2 green or red bell pepper, diced
1 clove garlic, minced
1/4 teaspoon salt
1 1-pound can whole tomatoes, with liquid
Roast the rice in a dry skillet over moderate heat, stirring as needed, until it appears toasted and fragrant. Sauté the onion in olive oil for a minute, then add the pepper, garlic and salt. Cook another minute or two. Coarsely chop the tomatoes and add water to the liquid to measure 2 cups. Add to the onions and peppers and stir to get the juices off the bottom of the pan. Combine this mixture with the toasted rice and cook in a covered pot about 15 minutes, or until tender. Open the pot and stir, then cover and let sit a few minutes before serving.
Serves 3 to 4.