Coarse or kosher salt and freshly ground pepperto taste
2cupswater
1cuplong grain rice
1cupsliced scallionsboth white and green parts
Instructions
Heat the oil in a medium saucepan over medium high heat. Saute the onions for 5 minutes until tender is lightly golden. Add the garlic and sauté for one more minute until you can smell it. Add the tomatoes and tomato paste, season with salt and pepper, and cook over medium heat, stirring occasionally for about 10 minutes until the tomatoes have cooked down.
Add the water, raise the heat to medium high, and let the mixture come to a boil. Stir in the rice, cover, and bring to a simmer. Adjust the heat so that it stays at a gentle simmer and cook for about 16 minutes, stirring once after about 10 minutes, until the rice is cooked, and the liquid is mostly absorbed. Stir in the scallions. Serve hot.
Notes
I had some tomatoes that were past their prime and I refused to throw them out. Cooking them in this way erased any textural issues and the addition of tomato paste amped up the flavor.