| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Ethnic, Grains | 4 | Servings | |
INGREDIENTS
| 2 | c | Rice |
| 3 | c | Chicken broth or water |
| 2 | T | Margarine |
| Salt | ||
| Tomato sauce: | ||
| 2 | Ripe tomatoes OR | |
| 2 1/2 | T | Tomato paste |
INSTRUCTIONS
Pour rice into a bowl with 2 tbs salt and cover with warm water and set aside 20 to 25 minutes. Drain and rinse salt away. Place broth or stock in a pan with margarine and 1/2 tbs. salt and bring to a boil. Add rice and cook on high then on medium heat until rice absorbs water.Put a cloth napkin under the lid, put on lid and simmer 50 to 10 minutes on very low heat. Stir and serve.To serve with the sauce: Mince tomatoes and cook in pan 6 minutes or puree like. Add the tomatoes ( or paste ) to the brroth or water to cook rice in so the tomato product becomes part of the cooking liquid for the rice. Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Feb 25, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 119
Calories From Fat: 24
Total Fat: 6.9g
Cholesterol: 0mg
Sodium: 896.6mg
Potassium: 1272.9mg
Carbohydrates: 56.5g
Fiber: 1.2g
Sugar: 3.7g
Protein: 4.8g