I grew up eating this dish, which couldn’t be simpler. You can use basmati or other types of rice, but not arborio or wild rice, which require different cooking times. You can make this dish in the summer with fresh tomatoes. The rice stiffens up as it cools, so serve right away or allow it to cool and use as a stuffing for bell peppers.
You can also use pureed tomatoes, but the rougher texture of chopped tomatoes is superior. Serves 3.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
1 pint home-canned whole tomatoes, seeded and chopped (or imported Italian seeded whole tomatoes in water, chopped)
1 heaping tablespoon chopped fresh basil (you can substitute or add parsley)
Salt and freshly ground black pepper to taste
1 cup Carolina or other long-grain rice
Grated Parmesan cheese for garnish
Directions
Heat the oil in a medium skillet with a fitted top over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the tomatoes, basil, salt and pepper. Cover, and cook for about 10 minutes, until the sauce is very hot.
In the meantime, cook the rice. Combine 2 cups of water with 1 cup of rice and a pat of butter in a small pot and bring to a boil over a medium high heat. Lower the heat to a simmer, and cook 20 minutes. Remove the pot from the heat and let sit 5 minutes, and then remove the top and fluff with a fork.
Combine the rice and sauce in a serving bowl, season to taste, and garnish with cheese.
