Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Bring the water, vegetable base, and bay leaves to a boil. Stir until the base has dissolved. 2] Add the canola oil to a heated rondeau. Add the onions and garlic. Sauté over low heat until the onions are translucent and tender. Season to taste with salt and pepper. Add the rice and boiling stock to the onions. Mix together. 3] Cover the rondeau. Place in a heated 148°C convection oven. Cook 30-40 minutes or until all of the liquid has been absorbed and the rice is tender. Stir in the tomatoes. Season to taste with salt and pepper. 4] Spread the rice out on a parchment-lined sheet pan. Mix in the parsley and cilantro. Refrigerate. Allow to cool. Transfer to 2" full hotel pans. Cover with film wrap and refrigerate until needed. CCP: Refrigerate at 5°C, or below.