- 1/4 cup olive oil
- 1 1/2 cups chopped yellow onion (about 1 medium onion)
- 2 teaspoons minced garlic (about
- 3 cloves)
- 1 teaspoon salt
- 1/8 to 1/4 teaspoon crushed red pepper
- 1 bay leaf
- 1 1/2 cups (1/2-inch cubes) chopped tomatoes (about 3 plum tomatoes)
- 1 1/2 cups water
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 1 cup long-grain white rice
- In a 4-quart medium saucepan, heat the olive oil over high heat until hot.
- Add the onion and cook, stirring, until softened, 4 minutes.
- Add the garlic, salt, crushed red pepper, and bay leaf and cook, stirring, for 1 minute.
- Add the tomatoes and cook, stirring occasionally, until they begin to soften, about 2 minutes.
- Add the water, parsley, and cilantro and bring to a boil.
- Add the rice and stir well. When the liquid returns to a boil, stir once again, cover the pot, and reduce the heat to low. Cook the rice, undisturbed, for 20 minutes, until the liquid is dissolved and the rice is tender.
- Let the rice stand for 5 minutes before fluffing with a fork. Remove the bay leaf and serve immediately.