ARROZ BRASILEIRO (BRAZILIAN RICE WITH TOMATOES AND ONIONS)

1/4 cup olive oil
1 large onion, thinly sliced
3 cups raw long-grain rice
3 cups boiling chicken stock
3 cups boiling water
2 medium tomatoes, peeled, seeded and chopped OR 2/3 cup drained, chopped canned tomatoes
Salt and freshly ground pepper to taste

In a large saucepan heat the oil over moderate heat and cook the onions for about five minutes, until transparent but not brown.

Add the rice and stir for two to three minutes to coat the rice in oil.

Add the remaining ingredients and return to the boil, stirring once or twice. Reduce the heat to the lowest setting, cover the pan, and simmer for 20 minutes, until all the liquid is absorbed.