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Tomato Rice Pilaf  Recipe-586

Photo by: Joey De Leo
Comments: 0


Yield: Serves 6


  • 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


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%)
20mg (7%)
237mg (10%)
5g (23%)
11g (17%)
3mg (19%)

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