Chop the onion and garlic, and cut the tomatoes into large pieces.
Sauté the onion and garlic in a large pot with one tablespoon of olive oil.
When the onion becomes translucent and slightly golden, add the tomatoes and the bay leaf. Season with salt and pepper to taste.
Let the tomatoes soften until they break down into a pulp. This process takes about 10 to 15 minutes.
Add 1 cup of rice and stir it well into the sautéed mixture, allowing the flavors to develop for a few minutes.
Add 3 cups of boiling water and adjust the seasoning as needed.
Let the rice cook over medium-low heat, with the pot covered, for 15 to 20 minutes.
When the rice is almost cooked and still slightly moist, turn off the heat and let it rest for 5 minutes with the lid on. The rice should be soft and slightly soupy.
Finish with chopped parsley and serve immediately.