Tomato Rice

 2 t. extra virgin olive oil
1 med onion, chopped
1 garlic clove finely chopped
1 c. uncooked med grain rice
1 T. tomato paste
1 canned crushed tomatoes 450 g
3/4 t. fine sea salt
1 t. granulated sugar
2 c. hot water
2 T. chopped fresh mint or basil

Heat the olive oil in a wide, deep pan over med heat.  When the oil begins to shimmer, add the onion and sauce for 34 minutes or until soft, then add the garlic and sauce for an additional 30 seconds.  Add the rice and stir until the rice is coasted with the oil, then add the tomato paste and stir rapidly. ; Add the tomatoes, sea salt and sugar and stir.  Add the hot water, stir, then reduce the heat to low and simmer, covered, for 20 minutes or until the rice is soft. (If the rice appears to need more cooking time, add a small amount of hot water to the pan and continue cooking.)  Remove the pan from the heat.

Add the chopped mint or basil, and let the rice sit for 10 minutes before serving.  Store covered in the refrigerator for up to 4 days.