Pur the olive oil in a large nonstick frying pan/skillet over medium heat. Once the oil is hot, add the rice and stir for about a minute.
Add the onion to the pan and cook another minute
Add the chicken broth and turn up the heat until it starts to boil. Let it boil for about a minute.
Drain the diced tomatoes and add to the pan.
Add the tomato sauce and return to a boil.
Cover and turn the heat down to a simmer.
Simmer until the liquid is absorbed and the rice is tender.
About 15 minutes into the simmer, season with salt and pepper to taste. Add some salt and pepper and mix it in. Take a taste. If it needs more add a little more. Repeat until the seasoning is what you want.
If the liquid is absorbed and the rice is not tender enough, add a little water.