Heat olive oil in a saucepan over medium heat.

Add finely chopped onions to the saucepan.

Saute onions until they become transparent.

Add rice to the saucepan.

Cook, stirring constantly, until rice grains are coated with oil and feel hot (about 3 minutes).

Add hot chicken broth (or vegan alternative) to the saucepan.

Add drained and chopped Italian plum tomatoes to the saucepan.

Add salt to taste.

Bring the mixture to a boil.

Reduce heat to very low.

Cover the saucepan.

Cook until the rice is done, approximately 20 minutes.

Garnish with fresh cilantro.

Garnish with tomato wedges.