In a heavy 3-quart
saucepan over medium heat, warm the olive oil for about a minute,
tipping the pan to coat the bottom evenly.
Add the onion and sauté, stirring constantly, for
about 5 minutes or until the onion is soft and transparent,
Pour in the rice and stir for about 3 minutes, until all the
grains are coated with the oil. (Do not let the rice brown.)
Add the boiling chicken stock and water to the rice. Add the
tomatoes and salt, and return the mixture to the boil, making
sure to stir occasionally. Cover the saucepan and reduce the
heat to a simmer.
Cook for 20 minutes or until the rice has absorbed all the
liquid. Serve warm.