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.
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