1/2 c. finely chopped onion
1 c. long-grain white rice
1 can (14.5 oz.) diced tomatoes in juice
1/4 tsp. dried thyme
Coarse salt and ground pepper
Heat oil in a small saucepan over medium heat; add onion and rice. Cook, stirring frequently, until rice is golden, 5 to 8 minutes. Stir in tomatoes (and their juices), thyme, and 1 c. water; season generously with salt and pepper. Bring to a boil; reduce heat to medium-low, and simmer, tightly covered, until rice is tender, about 18 minutes. Let stand off heat, covered 5 to 10 minutes. Fluff rice gently with fork before serving.