Heat the olive oil over medium heat.

Add the onions and fry for 3-4 minutes, then add the garlic and fry for another minute.

Add the tomatoes and parsley. Cook for 8-10 minutes, stirring occasionally.

Add the rice, season with salt and pepper then cook for another 5 minutes.

Add the stock and cover with lid (leave a small gap for steam to escape from). Continue to cook and stir occasionally until cooked and liquid has almost evaporated. Add a splash of water if the rice needs cooking a little longer if it starts to dry out.