1. Place the rice in a fine-mesh strainer and rinse under cold running water, agitating gently, until the water runs nearly clear. Drain well.
2. Melt the butter in a medium heavy saucepan over medium heat. Add the drained rice and cook, stirring frequently, for 3 to 5 minutes, until the grains are golden brown and smell nutty — a technique called dry toasting, which coats each grain with fat before liquid is added.
3. Carefully pour in the boiling water (the butter will spatter). Stir once to combine, then reduce the heat to low, cover tightly, and steam for 10 to 15 minutes, until all the water is absorbed and the surface of the rice looks dry and pitted.
4. Add the hot stewed tomatoes to the rice. Stir to combine, then continue cooking over low heat, uncovered, for 15 to 20 minutes, until the rice is fully tender and has absorbed most of the tomato liquid — the grains should be soft throughout with no chalky center when pressed between your fingers, and the mixture should look glossy rather than soupy.
5. Season to taste with salt and black pepper. Serve immediately.
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