# Components:
→ Vegetables
01 - 1 medium onion, finely chopped
02 - 2 cloves garlic, minced
03 - 1 can (14 oz) diced tomatoes, with juices
→ Grains
04 - 1 cup long-grain white rice, rinsed
→ Liquids
05 - 2 cups vegetable broth or water
→ Seasonings
06 - 1 teaspoon salt, or to taste
07 - ½ teaspoon black pepper
08 - ½ teaspoon dried oregano or Italian seasoning
→ Optional
09 - 2 tablespoons olive oil
10 - Fresh parsley, for garnish
# Method:
01 - Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes, stirring occasionally, until soft and translucent.
02 - Incorporate minced garlic into the skillet and continue cooking for 1 minute until fragrant, stirring to prevent burning.
03 - Add rinsed long-grain white rice to the skillet. Stir and toast for 1 to 2 minutes until the edges become slightly translucent.
04 - Pour in diced tomatoes with their juices and vegetable broth. Season with salt, black pepper, and dried oregano. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to low. Cover the skillet and let it simmer gently for 18 to 20 minutes until the rice is tender and liquid is absorbed.
06 - Remove skillet from heat and keep covered for 5 minutes to allow steam to finish cooking the rice. Fluff gently with a fork before serving.
07 - Optionally sprinkle fresh parsley over the dish before serving warm.
