Heat the oil in a 2-3 qt. covered pan. Saute the chopped onion until almost translucent. Add the brown rice and stir for about 5 minutes longer. Stir in the can of Red Gold Tomatoes (or Rotel or tomatoes with chiles) and the chicken broth. Bring to a boil, then turn down to a simmer and simmer about 35-40 minutes or until all the liquid is absorbed.