TOMATO & RICE SOUP

1 ½ C chopped onion

2 tbsp. butter

4 C water

2 chicken broth cubes

3 C ripe tomatoes, peeled, cored and chopped

1/3 C long grain rice, uncooked

½ tsp. salt

¼ tsp. pepper

Cook the onion in the butter over a low heat for 6 – 7 minutes, stirring frequently, until browned.  Add water, chicken broth cubes and tomatoes and then bring to a boil.  Stir in the rice, salt and pepper.  Reduce heat and simmer uncovered for 30 minutes or until the rice is tender.