INGREDIENTS
1 cup
onion (yellow, finely diced)
2 tbsp
extra virgin olive oil (for sauteing)
1 1/4 cups
rice
15
ouncec tomatoes (can, diced 15 1/2 ounces or close to it)
13 oz
vegetable broth (13 ounces or close to it, low sodium to watch salt intake)
1/2 tsp
salt
1/2 tsp
black pepper