Using a medium-sized to a large pan, heat the olive oil on medium-high heat.
Once the oil is ready, add finely chopped garlic and cook until fragrant.
Add finely chopped onion and cook until it has softened.
Add chopped tomatoes, salt, pepper, and chili flakes. Mix to combine. Cover the pan with a lid and cook until tomatoes are a bit mushy. This typically takes about 5 minutes.
Remove the lid and add rice. Mix to coat the rice with the liquid in the pan.
Pour the stock into the rice and add bay leaves. Mix and put the lid back on. Turn the heat up to medium-high and bring rice to a boil.
Add parsley and mix. Cover and turn heat to low. Simmer for about 20 minutes or until the rice has cooked. Mix the rice a couple of times during this cooking time to make sure that nothing is sticking.
Adjust the seasoning if needed. Mix and take tomato rice off the heat.
Serve. Garnish with more parsley, if desired.