Ingredients
- 2 small tomatoes, about 1/2 pound, peeled
- 2 tablespoons butter
- ⅓ cup finely chopped onion
- ½ teaspoon finely minced garlic
- 1 cup raw rice
- 1 ¼ cups water
- 1 bay leaf
- Salt to taste if desired
- Freshly ground pepper to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
241 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 3 grams protein; 15 milligrams cholesterol; 7 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Slice tomatoes and cut into small dice. There should be about a cup.
- Heat one tablespoon of butter in saucepan and add onion and garlic. Cook, stirring, until wilted. Add tomato and stir.
- Add rice and stir. Add water, bay leaf, salt and pepper. Bring to a boil and cover closely. Let simmer 17 minutes. Remove bay leaf and stir the rice. Stir in remaining tablespoon butter and serve.
25 minutes
Dining and Cooking