Subject: Tomato Rice
From: Unicorn (unicorn@indenial.com)
Date: Mon Feb 14 2000 - 09:11:41 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's a true one from reader Molly Toller:
When my sister was young, my parents were trying to teach her some
manners. Manners were very important at our house. After eating
dinner one evening, my sister burped quite loudly. When my father ask
her what she was supposed to say, she quite proudly said, "I burped!"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Most meals in Portugal feature two or three starches, and it is not
uncommon to be served rice and potatoes in the same course. Here is a
dish that is popular all over Portugal, especially in areas where
tomatoes are fresh and ripe.
Tomato Rice (Arroz de Tomate)
1/4 cup (60 ml) olive oil
2 Tbs (30 ml) butter or bacon drippings
1 large yellow onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 to 3 large tomatoes, peeled, seeded, and chopped
3 cups (750 ml) beef or chicken broth
2 cups (500 ml) long-grain rice
Salt and freshly ground pepper to taste
Chopped cilantro for garnish (optional)
Heat the oil and butter in a large saucepan over moderate heat. Add
the onion and garlic and cook 5 minutes, until soft but not brown.
Add the tomatoes, cover and simmer for 15 minutes. Add the broth and
bring to a boil. Stir in the rice, salt, and pepper, and cover.
Reduce the heat to a simmer and cook covered until the rice is done,
about 20 minutes. Fluff with a fork and garnish with chopped cilantro
if desired. Serves 4 to 6.
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