- 250 g long grain rice
- 75 g red onion, chopped
- 200 g tinned chopped tomatoes, drained
- fresh thyme
- olive oil
Cook your rice in twice its own volume of water for 15 minutes with the lid on. Once it's cooked, refresh it with cold water, then leave it in the fridge until you are ready to use it.
Heat a little olive oil in a frying pan with some salt and pepper. Add your onions and cook them until they go soft.
Add the leaves of your thyme and the tomatoes, mix well and cook for about a minute. Add your rice and heat all the way through.