1 medium onion2 large ripe tomatoes1 and a half cups of long grain rice3 and a half cups of water1 bay leafparsley or coriander, finely chopped1 bell pepper (optional)3 tablespoons olive oilSalt and pepper (to taste)
Preparation
Start by chopping the onions while you heat a pan with the olive oil. Sauté the onions along with the bay leaf until the onions are translucent.
If you use the pepper, cut into strips or small pieces and add to the pan. Meanwhile chop the tomato (seeded and peeled if you prefer), add it to the pan and stir occasionally.
When the tomato is somewhat cooked, add the water and bring to a boil. When it boils, add the rice and stir a few times so it doesn't stick to the bottom, bring it to a boil again, season with salt and pepper, lower the intensity of the heat, cover and let it cook for a bit.
When the rice is cooked, sprinkle with parsley, coriander or chopped basil and serve.