Heat vegetable oil in a 4-quart pot over medium-high heat.

Stir-fry the chopped yellow onion and crushed garlic until golden.

Pour in the washed and drained white long grain rice and stir for 2 to 3 minutes.

Add boiling water, bay leaf, chopped tomatoes, and salt.

Bring to a boil, then reduce heat to low.

Cover the pot and simmer for about 20 minutes, or until the water is absorbed and the rice is cooked through.