1lb 450g rice
2lbs 900g tomatoes, skinned, or 2 tins crushed tomatoes
8ozs 225g onions, chopped
3 Tblsp olive oil
1 clove garlic
1/2pt 300mls water or vegetable stock
salt and pepper
1 tsp sugar
1 bay leaf
1/2 tsp oregano or basil
Fry onions in oil until soft. Add the whole clove of garlic, add the tomatoes and season to taste with salt, pepper and sugar. Saute gently, and if skinned tomatoes used squash with a fork. Cover the tomatoes with water or vegetable stock, add bay leaf and oregano or basil. Simmer gentle for 1/2hour.
When the sauce is rich in texture, remove the clove of garlic and the bay leaf.
Add the rice and the same volume of water as the rice. Bring to the boil, simmer for 20 minutes until the rice is tender. It will be coloured and flavoured by the tomatoes.