Tomato Pilaf
Instructions:
- 2 medium tomatoes, coarsely chopped
- 2 tablespoons chopped onion
- 2 tablespoons butter or margarine
- 2 cups water
- 1 cup uncooked regular rice
- 1 teaspoon instant beef bouillon
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- Cook and stir tomatoes and onions in butter in 2−quart saucepan over medium heat for 2 minutes.
- Stir in remaining ingredients.
- Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes without lifting cover or stirring. Remove from heat.
- Fluff rice lightly with fork; cover and let steam 5 to 10 minutes.
- Serve with grated Parmesan cheese if desired.
- Yields 8 servings.