1 tbsp olive oil
½ cup finely chopped onion
1 cup long-grain white rice
1 can (14.5oz) diced tomatoes in juice
¼ tsp dried thyme
coarse salt
ground pepper
Heat oil in a small saucepan over medium heat; add onion and rice. Cook, stirring frequently, until rice is golden, 5 to 8 minutes.
Stir in tomatoes (and juice), thyme, and 1 cup water; season with salt and pepper.
Bring to a boil; reduce heat to medium-low, and simmer, tightly covered, until rice is tender, about 18 minutes. Let stand off heat, covered, 5 to 10 minutes. Fluff rice gently with fork before serving.
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Rice Pilaf with Tomatoes
