Rice with tomatoes

Yield: 6 servings

Measure Ingredient
1½ cup Rice, short grained; Arborio would be excellent
6 \N Tomatoes; large, ripe, peeled
1 \N Garlic clove; finely chopped Salt
½ teaspoon Black pepper
1 teaspoon Oregano, dried
1 tablespoon Basil leaves;fresh,chopped OR- Basil, dried
1 tablespoon Italian parsley;fresh chopped
½ cup Olive oil

Place rice in an oven-proof baking dish large enough to contain the rice and the tomatoes. Cut peeled tomatoes in half and squeeze the juice and seeds onto the rice. Cut up the squeezed halves and place in a bowl. Season rice and tomatoes, separately, sharing the seasoning ingredients, including the oil. Mix each well. Spread tomatoes on top of rice and place in 375F oven for 45 minutes.


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