Stewed Tomatoes with Rice

By

  • 3
  • 35 mins

Ingredients

  • 3 lbs ripe tomatoes, peeled.
  • 1 cup chopped onion
  • 5 tablespoons butter
  • salt and pepper to taste
  • pinch sugar
  • 1/2 cup long grain converted rice, cooked for 10 mts then drained
  • minced fresh parsley

Preparation

Step 1

Cut tomatoes into chunks, reserve juices. In a skillet over low heat, saute onion in butter untilsoft and yellow. Add tomatoes and juices, stir.

Season with salt, pepper and sugar. Cover and simmer over low heat for 5 to 10 minutes. Add rice and cook slowly for about 10 minutes, checking liquids, until rice is tender. If mixture becomes dry, add a little water or tomato sauce/juice. Taste and adjust seasoning and garnish with chopped parsley to serve.

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