Rice With Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Italian | Italian, Rice, Vegetables | 6 | Servings |
INGREDIENTS
| 1 1/2 | c | Rice, short grained |
| Arborio would be | ||
| excellent | ||
| 6 | Tomatoes, large ripe | |
| peeled | ||
| 1 | Garlic clove, finely chopped | |
| 1 | T | Salt |
| 1/2 | t | Black pepper |
| 1 | t | Oregano, dried |
| 1 | T | Basil leaves, freshchopped |
| OR- | ||
| 1 | t | Basil dried |
| 1 | T | Italian parsley, fresh |
| chopped | ||
| 1/2 | c | Olive oil |
INSTRUCTIONS
Place rice in an oven-proof baking dish large enough to contain the rice and the tomatoes. Cut peeled tomatoes in half and squeeze the juice and seeds onto the rice. Cut up the squeezed halves and place in a bowl. Season rice and tomatoes, separately, sharing the seasoning ingredients, including the oil. Mix each well. Spread tomatoes on top of rice and place in 375F oven for 45 minutes. SERVES: 6 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 193
Calories From Fat: 164
Total Fat: 18.5g
Cholesterol: 0mg
Sodium: 1390.7mg
Potassium: 337.2mg
Carbohydrates: 6.5g
Fiber: 2.7g
Sugar: 2.7g
Protein: 2.5g