Place oil in pan and heat. I use an 8 qt. kettle or 3 qt. skillet. (You will need a lid)

Brown rice well in pan while stirring. After the rice has browned, stir in your diced onion and garlic. Saute for a minute.

Add 2 (14.5 oz.) cans of tomatoes and all of chicken broth to rice. Stir. Cover. Let simmer for 20 minutes.

Season to your liking with salt and pepper. Rice should be firm, but not dry.