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| Rice with Tomatoes |
Ingredients
1+1/2 glasses long grain rice
4 medium tomatoes (cubed)
6 tablespoons butter
2+1/2 glasses beef or chicken broth
pepper
salt
Cooking Instructions
First place rice in bowl, add one tablespoon salt and cover with hot water. Stir and allow to cool. Drain and set aside. Cook tomatoes in butter over medium heat in heavy saucepan, stirring constantly until it forms a paste, almost half an hour. Add the broth, salt, and pepper and boil for two minutes. Add rice while the broth is still boiling. Stir it once only, cover and cook on high heat without stirring for five minutes. Turn heat on low and cook until rice absorbs all the broth, almost fifteen minutes. Remove from heat. Remove cover, place a napkin over the saucepan, and replace cover. Leave covered for fourty minutes in a warm place. Transfer the rice gently to a serving dish with a spoon. Enjoy.
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