| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Italian |
Italian, Rice |
4 |
Servings |
INGREDIENTS
| 4 |
ts |
Margarine |
| 1/2 |
c |
Chopped onion |
| 2 |
|
Garlic cloves, minced |
| 4 |
oz |
Uncooked arborio rice (or any short- or |
|
|
Medium-grain rice) |
| 1 |
|
Pkt instant chicken broth and seasoning mix, |
|
|
Dissolved in 1 cup hot water |
| 1 |
md |
Tomato, blanched, peeled, seeded, |
|
|
And chopped |
| 1 |
ds |
Each salt and pepper |
INSTRUCTIONS
In 10-inch skillet heat margarine until bubbly and hot; add onion and
garlic and saute until onion is soft (DO NOT BROWN). Add rice and cook,
stirring frequently, until golden, about 3 minutes; stir in 1/4 cup
dissolved broth mix and cover skillet. cook over medium heat until rice
begins to absorb liquid, about 3 minutes (watch carefully so that rice does
not burn). Stir in tomato, salt, pepper, and about 1/4 cup more broth;
cover skillet and cook, checking frequently, until liquid has been almost
absorbed. Continue cooking and adding broth as described until rice is
tender but still moist, about 15 minutes (be careful that rice does not dry
out completely).
Makes 4 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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