Recipes Ingredients Pasta and Grains Rice Recipes Rice Pilaf with Tomatoes 3.6 (45) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Servings: 4 We know there are box mixes out there but rice pilaf is quite easy to make. Add spicier herbs to liven up this side dish. Ingredients 1 tablespoon olive oil ½ cup finely chopped onion 1 cup long-grain white rice 1 (14.5 ounces) diced tomatoes, in juice ¼ teaspoon dried thyme Coarse salt and ground pepper Directions Heat oil in a small saucepan over medium heat; add onion and rice. Cook, stirring frequently, until rice is golden, 5 to 8 minutes. Stir in tomatoes (and their juice), thyme, and 1 cup water; season generously with salt and pepper. Bring to a boil; reduce heat to medium-low, and simmer, tightly covered, until rice is tender, about 18 minutes. Let stand off heat, covered, 5 to 10 minutes. Fluff rice gently with fork before serving. Rate it Print