Start by draining a can of diced tomatoes, measuring the liquid to replace with chicken broth later. In a bowl, mix the drained tomatoes with the chicken broth, sea salt, and a pinch of cumin, if desired.

Place your long grain white rice in a fine strainer and rinse it under cold running water until the water runs clear.

In a skillet, heat olive oil over medium heat. Sauté half an onion with the cut side down for about 3-4 minutes.

Add the drained rice to the skillet, stirring well to coat with the infused oil. Sauté for approximately 5-7 minutes.

Pour the tomato mixture into the skillet with the sautéed rice. Bring to a gentle boil and then lower to a simmer. Cover and cook undisturbed for 20 minutes.

Check the rice after 20 minutes. If there’s excess liquid remaining, cover again and cook on low for an additional 5 minutes.