Tomato Rice Pilaf

• 4 tablespoons olive oil, divided
• 1 1/2 cups chopped yellow onions (2 onions)
• 2 cups white basmati rice
• 2 teaspoons sea salt
• 4 cups chicken stock, heated
• 1/2 teaspoon saffron thread (or turmeric)
• 1 tablespoon chopped garlic (5 cloves)
• 1 (28 ounce) can diced tomatoes, drained
• 1 teaspoon fresh ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons freshly grated parmesan cheese

1. Heat 2 tablespoons of the olive oil in a small Dutch oven or large saucepan, add the onions, and cook over low heat for 10 minutes, or until translucent but not brown.
2. Stir in the rice and 2 teaspoons of salt and cook over low heat for 5 minutes.
3. Add the hot stock and the saffron and cook, covered, over the lowest heat for 20 minutes, or until the rice is tender.
4. Optional, transfer the rice to a baking dish, add the stock and bake at 350 F for 50-60 minutes, or until liquid is absorbed and the rice is tender.
5. Meanwhile, in a medium saute pan, heat the remaining 2 tablespoons of olive oil, add the garlic, and cook over low heat for 50 seconds. Add the drained diced tomatoes and cook for 5 minutes, stirring from time to time. When the rice is done, add the tomato mixture, 3/4 teaspoon salt, the pepper, parsley, and Parmesan, Stir with a fork, season to taste, and serve hot.

olive oil, yellow onions, white basmati rice, salt, chicken stock, saffron thread, garlic, tomatoes, fresh ground black pepper, flatleaf, parmesan cheese

Taken from www.food.com/recipe/tomato-rice-pilaf-212039 (may not work)