# 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 - 1/2 teaspoon black pepper
08 - 1/2 teaspoon dried oregano or Italian seasoning
→ Optional
09 - 2 tablespoons olive oil
10 - Fresh parsley, for garnish
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened and translucent.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add rinsed rice to the skillet and toast for 1 to 2 minutes until the edges become slightly translucent.
04 - Pour in diced tomatoes with their juices, vegetable broth, salt, pepper, and oregano. Stir thoroughly to combine all ingredients.
05 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18 to 20 minutes until the rice is tender and liquid is fully absorbed.
06 - Remove skillet from heat and let stand, covered, for 5 minutes. Fluff rice gently with a fork.
07 - Sprinkle with fresh parsley if desired and serve immediately while hot.
