Rice with Tomatoes
This old recipe for rice with tomatoes makes an excellent side dish and captures the flavor of fresh tomatoes.
You can make it with either fresh tomatoes at the peak of the season for best flavor or
use a 28-ounce can of good quality chopped tomatoes. Serves 6.
1 cup whole grain rice
3 medium-size tomatoes, peeled, and chopped
1/2 teaspoon salt
1/4 cup grated Parmesan cheese
2 dried bay leaves
2 cups water
Wash and drain tomatoes. Dip into near-boiling water
for 30 to 60 seconds to loosen skins, then plunge into cold
water. Drain and slip off skins
then chop and set aside.
Cook the rice and bay leaves in salted water on stovetop in a
large saucepan over medium heat until rice is tender.
Remove bay leaves.
Stir in chopped tomatoes and cook until all liquid is absorbed.
Remove from heat and stir in cheese.