Ingredient:
1½ cups long-grain Rice
Salt & Black Pepper (freshly ground)
4 medium Tomatoes (diced)
6 tbsp Butter
2 ½ cups Beef Broth/Chicken Broth
Method:
Put rice in a bowl. Add 1 tbsp salt and cover with hot water. Stir and allow it to sit. Drain and set aside.
Heat butter in a heavy skillet, over medium heat. Cook tomatoes in butter for 30 minutes, or until a paste forms.
Add broth, salt and pepper to taste. Let it simmer for 2 minutes.
Now add rice and stir once. Cook over high heat for 5 minutes, without stirring.
Bring the heat to low and cook for 15 minutes, or until the rice absorbs all the broth.
Remove from heat and cover the saucepan with a napkin. Serve after 30-40 minutes.
1½ cups long-grain Rice
Salt & Black Pepper (freshly ground)
4 medium Tomatoes (diced)
6 tbsp Butter
2 ½ cups Beef Broth/Chicken Broth
Method:
Put rice in a bowl. Add 1 tbsp salt and cover with hot water. Stir and allow it to sit. Drain and set aside.
Heat butter in a heavy skillet, over medium heat. Cook tomatoes in butter for 30 minutes, or until a paste forms.
Add broth, salt and pepper to taste. Let it simmer for 2 minutes.
Now add rice and stir once. Cook over high heat for 5 minutes, without stirring.
Bring the heat to low and cook for 15 minutes, or until the rice absorbs all the broth.
Remove from heat and cover the saucepan with a napkin. Serve after 30-40 minutes.
