Prep 5 mins
Cook 30 mins
We love rice and this rice came from a friend who keeps a container of it in her fridge. She serves it with every meal.
- 1 cup onion, chopped
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1 cup tomatoes, chopped
- 1 cup long grain white rice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 cups water or 1 1⁄2 cups broth
- Wash and drain rice.
- Set aside.
- Saute onion and garlic in olive oil until soft.
- Add tomatoes, rice, salt, pepper and water or broth.
- Bring to a boil.
- Bring heat to medium.
- Cook until all bubbles on surface have disappeared.
- Cover and cook on low heat for 20 minutes.
A great recipe, and what makes it better is that it is so easy and direct. I used diced tomatoes from the can (drained) and it came out just perfect, used chicken broth (which I think is necessary), and I doubled the garlic. A great authentic dish, may want to add some Latin spices but it's just perfect just the way it is!
If you like this, you should try it the way my mother used to make. Just use lots of onions, diced. Stir fry them until they are transparent and follow the rest of the recipe. I used to be the first to dig in, since I love the onions that float to the top! Brings back childhood memories...
I am brazilian and I can tell you: this is not brazilian rice. For an authentic brazilian rice, don't add tomato and black pepper....