Stewed Tomatoes with Rice

By á-1839

Ingredients

• 3 lbs ripe tomatoes, peeled.
• 1 cup chopped onion
• 5 tablespoons butter
• salt and pepper to taste
• pinch sugar
• 1/2 cup long grain converted rice, cooked for 10 mts then drained
• minced fresh parsley

Preparation

Step 1

Cut tomatoes into chunks, reserve juices. In a skillet over low heat, saute onion in butter untilsoft and yellow. Add tomatoes and juices, stir.

Season with salt, pepper and sugar. Cover and simmer over low heat for 5 to 10 minutes. Add rice and cook slowly for about 10 minutes, checking liquids, until rice is tender. If mixture becomes dry, add a little water or tomato sauce/juice. Taste and adjust seasoning and garnish with chopped parsley to serve.