how to make tomato-rosemary rice
Saute 2 minced garlic cloves in 3 tablespoons olive oil in a saucepan over medium heat until golden, about 3 minutes. Stir in 2 cups long-grain white rice, then add one 14-ounce can cherry tomatoes, 1 1/2 cups water and 1 1/4 teaspoons kosher salt; bring to a boil. Reduce the heat to low, add 1 rosemary sprig and stir, then cover and cook until tender, about 17 minutes. Let sit, covered, 5 minutes, then fluff; discard the rosemary sprig.