CookEat Recipe
Tomato and Onion Rice
Cooked rice heated in a soft tomato, onion and stock mixture, finished with butter.
Method
Steps
Step 1
Measure two cups already cooked rice; the timed preparation presumes it is ready. Chop the onion and tomatoes.
Step 2
Heat olive oil in a covered 26 cm skillet and cook onion with tomatoes for about 5 minutes, stirring, until the onion softens and tomatoes begin to break down.
Step 3
Add vegetable stock, salt and pepper, cover and simmer for the book's ten minutes. Uncover and simmer about 5–8 minutes more, stirring, until the tomatoes form a moist sauce with little free liquid.
Step 4
Stir in the cooked rice and butter. Heat for about 5–7 minutes, stirring occasionally, until all the rice is steaming hot throughout and separate grains are coated rather than submerged. Serve very hot.
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