This is a sort of lazy risotto method, so don’t make it in front of your Italian friends (still serve it to them though). You can also dress it up a couple different ways. A little white wine in with the tomatoes will add a nice fruitiness. Or for more richness, add some grated hard cheese with the fennel fronds after you kill the heat. We use Illinois-grown Cahokia White Rice (another Italian blasphemy), but any medium to short grain rice would work (not basmati).
Nothing special for this one!
Spoon into a wide bowl, and garnish with the remaining fennel fronds.