1In 10-inch skillet, heat oil over medium heat. Cook rice and onion in oil about 5 minutes, stirring frequently, until rice is golden brown and onion is crisp-tender.
2Stir in remaining ingredients except tomato. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Stir in tomato. Cover and simmer about 5 minutes or until rice is tender.