"Spanish" rice

I learned this from a guy named Dave Jones, if you can believe that. He'd spent some time in South America and... well, here's the story.

Pour

• a 15-oz. can of whole peeled tomatoes or stewed tomatoes

into a 2-qt saucepan. Add

• 1 can water

and place on an appropriate-sized burner on medium heat. Cover and check it occasionally; when it boils, lower the flame.

If you like, you can mince

• 1 clove garlic (optional)
  or ½ tsp prepared minced garlic

and set it aside.

Heat a little oil in a skillet on medium flame. Add

• 2 cups long-grain rice

and stir constantly for 10-20 minutes, until the rice is about the color of wheat. Add the garlic some time after the rice is warmed up.

By now the tomato/water mix should be simmering on low heat. Add the rice, all at once, to the saucepan. It will make a sizzling noise (the rice will be hotter than 100°C). Cover and continue on low heat another 15 minutes or more. With very low heat and a tight-fitting lid, your timing can be quite flexible.