John Myers
Ingredients for 2 servings:
- 180 g rice
- 600 ml meat broth
- 2 tbsp olive oil
- 1 onion(s)
- 2 beefsteak tomatoes
- e.g. salt and pepper
- Oregano, dried, optional
- 100 g Gouda, Emmental or Parmesan, grated
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
simple rice pan
Score the tomatoes, blanch them, peel them, and slice them. In winter, I use a can of diced tomatoes and a little less meat broth. Peel and finely dice the onion and fry it in a non-stick pan with olive oil until golden brown. Stir in the raw rice and fry until translucent. Add the tomatoes and pour in the broth. Cover the pan and cook the rice over low heat for 20-25 minutes. Stir occasionally and add a little more meat broth if necessary. The rice should be really cooked through – so you may need to extend the cooking time. Before serving, season with salt, pepper, and oregano, if desired, and sprinkle with grated cheese. The liquid should almost completely evaporate or be absorbed by the rice. A simple leaf salad will suffice.
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