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tomato-rice-pilafnbsp

Photo by: Joey De Leo
Comments: 0
 

Recipe

Yield : Serves 6

Ingredients

  • 3 tablespoons butter
  • 1 medium onion, chopped
  • 2 cups long grain rice
  • 1 quart chicken stock 
  • 3 ripe tomatoes-peeled, seeded, and hopped
  • 1 lemon, halved
  • ¼ cup pecan pieces, toasted and salted

Directions

Preheat the oven to 350°. Melt the butter in an ovenproof skillet and sauté the onions until wilted. Add the rice and stir. Add the stock, tomatoes, and lemon. Bring to a boil over high heat. Cover and bake for 40 minutes. Let the rice rest five minutes, or until the liquid is absorbed. Served sprinkled with the toasted pecan pieces.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

384kcal (19%)
48mg (5%)
23mg (39%)
76mcg RAE (3%)
456mg
38mg
10g
5g
3g
62g
20mg (7%)
237mg (10%)
5g (23%)
11g (17%)
3mg (19%)
 

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