3 tbl. olive oil
1/2c. garlic, cloves halved
1 small onion, minced
2 1/2c. petite cut tomatoes
3c. chicken stock
1c. water
1/3c. long grain rice
3 tbl. chopped parsley, or dried parsley
1 tbl. mixed chopped fresh oregano, thyme and basil (or use dried)
1tbl red wine vinegar
1/4c. Zinfandel
salt and pepper to taste

In a heavy saucepan over low heat, warm olive oil. Add the onion and sauté until tender, about 5 minutes. Add the garlic and cook about 1 minute longer. Add the tomatoes, chicken stock and water and simmer, uncovered for 10 minutes. Add the rice and herbs and continue to simmer uncovered, until the rice is just cooked, 25-30 min. longer. Add the vinegar, red wine and salt and pepper to taste. Simmer for 2 minutes. Serve.

Note: I love to add chopped up Swiss chard at the very end and cook for only a couple of minutes. One bowl meal!