Boil the rice in 2 liters of boiling salted water, mix it 1-2 times. After about 45 minutes will be ready. Wash the tomatoes and cut them into halves. Let them converted into a colander for about 20 minutes to drain. Cut them into small pieces and transfer them into a bowl. Add 3 tbsp of olive oil, onion (thinly sliced), capers, garlic (finely chopped), oregano (thyme), basil, salt and pepper. Mix well. When rice is cooked, carefully drain and transfer it into a bowl. Pour it with the remaining olive oil and stir vigorously. Add the mixture of tomatoes and spices, stir gently and serve.