Thursday, December 28, 2006

Tomato Rice

Heat heavy skillet over moderate heat, add 2 cups of rice and toast slightly. Bring 2 cups of water and 1 cup of pureed tomatoes to a boil in a separate pot then pour this mix over the rice. Add 1/2 cup diced cilantro, 2 cloves minced garlic, 2 medium onions diced and 2 T oil of the season (coconut, sesame, or olive).

Cover, turn heat to low and cook without lifting cover for 40 minutes or until all liquid is absorbed.


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