Rice With Tomatoes
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2small tomatoes, about ½ pound, peeled
- 2tablespoons butter
- â…“cup finely chopped onion
- ½teaspoon finely minced garlic
- 1cup raw rice
- 1ÂĽcups water
- 1bay leaf
- Salt to taste if desired
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
244 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 4 grams protein; 467 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice tomatoes and cut into small dice. There should be about a cup.
- Step 2
Heat one tablespoon of butter in saucepan and add onion and garlic. Cook, stirring, until wilted. Add tomato and stir.
- Step 3
Add rice and stir. Add water, bay leaf, salt and pepper. Bring to a boil and cover closely. Let simmer 17 minutes. Remove bay leaf and stir the rice. Stir in remaining tablespoon butter and serve.
Private Notes
Comments
Served as a side to lamb chops. Really nice. Flavor was excellent. And so easy. Oh, and I didn't bother to skin the tomatoes; we lived.
This was a great weeknight side dish. Quick, easy, and flavorful. Used tomatoes from the garden. Was out of garlic and butter, but garlic powder and olive oil as substitutes worked just fine. Make sure to season with plenty of salt and fresh black pepper!