You can make this with brown rice instead of white if you like. Just follow the package directions for cooking time. One can of tomatoes will equal about 1 cup of liquid.
Serves 4
1 tablespoon margarine or olive oil
1 cup rice
1 15 oz can of fire roasted tomatoes
1 large shallot or 1/2 a small onion diced
2 cloves of garlic minced
1/4 cup dry white wine
3/4 cup water
salt and pepper
1 teaspoon smoked paprika
Heat the oil or margarine in a saucepan. Add the garlic and shallot. Cook over medium/high heat until soft, about 5 minutes. Add the rice and stir to coat with the oil or margarine. Add the wine, tomaotes and water. Season with salt, pepper and paprika. Stir to combine. Bring to a boil. Lower to a simmer and cook, covered, for 15 minutes. Turn off the heat and let the rice continue to steam for another 5 minutes. Serve.
No comments:
Post a Comment