Ingredients

  • 2 small tomatoes, about 1/2 pound, peeled
  • 2 tablespoons butter
  • 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

  1. Slice tomatoes and cut into small dice. There should be about a cup.
  2. Heat one tablespoon of butter in saucepan and add onion and garlic. Cook, stirring, until wilted. Add tomato and stir.
  3. 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