Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Olive oil 2 md Tomatoes, peeled and seeded
1 lg Onion, thinly sliced -and coarsely
3 c Raw, long-grain rice Chopped (or substitute 2/3
3 c Boiling chicken stock, -cup chopped, drained,
-fresh or canned cn Italian plum tomatoes)
3 c Boiling water 1 t Salt

In a heavy 3- to 4-qt sauce pan, heat the oil over moderate heat for
30 seconds, tipping the pan to coat the bottom evenly. Add the onion
and cook, stirring constantly, for 5 minutes or until it is soft and
transparent but not brown. Pour in the rice and stir for 2 to 3
minutes, until all the grains are coated with oil. Do not let the
rice brown. Add the stock, water, tomatoes and salt, and return to a
boil, still stirring. Cover the pan and reduce the heat to its lowest
point. Simmer for 20 minutes, or until the rice has absorbed all the
liquid. If the rice must wait, drape the pan loosely with a towel
and keep it warm in a preheated 250 degree oven. Serves 8 - 10. From:
FOODS OF THE WORLD: LATIN AMERICAN COOKING, Time-Life, New York. 1968
From the files of Karin Brewer

Submitted By KARIN BREWER On 01-02-95

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