1. Cover the rice in lukewarm water and soak for 1 hr.

2. Gently melt the butter over medium-low heat with the oil in a heavy saucepan with lid. Don't brown or boil the butter. Add the onions and sweat over low heat for 5 to 8 minutes, until translucent.

3. Cut the tomatoes in half vertically and grate on the large-holed end of a hand grater until all you have left is the skin in your hand. Place tomatoes in a glass measure and add enough water to make them equal to 8 cups of liquid. Season the liquid with salt and pepper, and add the rice.

4. Add the liquid and rice to the onions in the heavy saucepan. Cover and cook over low heat for 15 to 20 minutes, until all liquid is completely gone and rice is tender. Take the cover off of the saucepan. Do not stir. Cover the pot with a clean towel and let stand for another 5 minutes. The trick to this rice is getting a little bit of a crust on top.