| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Vegetable | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Fresh tomatoes (3 large) |
| 2 | tb | Vegetable oil |
| 1/2 | ts | Crushed garlic |
| 1 1/2 | ts | Oregano leaves; crushed |
| 1 | ts | Salt |
| 1/4 | ts | Ground black pepper |
| 1 1/2 | c | Beef broth |
| 1 | c | Uncooked long-grain white rice |
| 1/4 | ts | Sugar |
INSTRUCTIONS
Use fully ripe tomatoes. Core and chop tomatoes; set aside. In a large saucepan heat oil until hot. Add garlic; cook until golden, about 1 minute. Add tomatoes, oregano, salt, and black pepper; cook, uncovered, until tomatoes are slightly softened, about 4 minutes. Add broth; bring to a boil. Stir in rice and sugar; simmer, covered, until rice is tender, 15-18 minutes, stirring occasionally. Reheat with additional beef broth if needed. Serves 4. "TOMATO LOVERS RECIPES", FLORIDA TOMATO COMMITTEE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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