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Stewed Tomatoes with Rice
This is a simple but tasty recipe for rice with stewed tomato and a little onion. Serve as a side dish with pork chops or grilled chicken.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 3 pounds ripe tomatoes, peeled
- 1 cup chopped onion
- 4 tablespoons butter
- salt and pepper to taste
- pinch sugar
- 1/2 cup long grain converted rice, cooked for 10 minutes then drained
- minced fresh parsley
Cut tomatoes into chunks, reserving juices. In a skillet over low heat, sauté onion in butter until soft and yellow. Add tomatoes and juices and 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 juice. Taste and adjust seasoning and garnish with chopped parsley to serve.
This recipe is from an old (1950s) newspaper clipping.
Calories per serving: 173
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