Tomato Rice Pilaff
2 tablespoons vegetable oil
1 medium onion, chopped, about 1/2-cup
1 cup long grain white rice
15 oz can chopped tomatoes, undrained
1 teaspoon chicken broth powder, or a bouillon cube
- 1 teaspoon low-sodium soy sauce
1/8 teaspoon pepper
1-1/2 cups water
Start out by finding a 2-quart saucepan with a good lid. Next peel and chop your onion. Measure the vegetable oil into the saucepan and add the onion. Over medium-high heat, fry the onion in the oil until it begins to yellow slightly and smells really good. Add the rice. Cook and stir for a couple of minutes, or until it’s slightly toasty. Add the tomatoes, broth powder, soy sauce, black pepper and water. Stir it up nicely and bring it to a brisk, rolling boil. Reduce the heat to low and secure the lid. Simmer over low heat for 20 to 25 minutes, or until the rice is tender. You can check it and stir it while it cooks, or just ignore it until 20 minutes have passed.
This can be a main dish or a side dish. If you’re using it as a main dish you may want to top it with a fried egg or a fried slice of baloney. It’s a traditional Southern side dish to baked ham, but it’s sturdy enough to make a quick lunch or supper.
This is a simple dish, but it tastes very good and is especially good when anything else seems like too much work.
Assuming 4 servings; made with no-salt-added tomatoes and long grain white rice.
Per Serving: 259 Calories; 7g Fat (25.5% calories from fat); 5g Protein; 44g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 159mg Sodium.
Calories By Percentage: 26% Fat; 67% Carbohydrate; 7% Protein.
Exchanges: 2-1/2 Grain(Starch); 1 Vegetable; 1-1/2 Fat.
To Use Brown Rice: Simply replace the white rice with brown rice. The cooking time will increase to 45 to 50 minutes. Great way to use up WIC brown rice.