Brasileiro - (
Rice with Tomatoes and Onion )
Latin American Recipe
8 to 10
1/4 cup Olive Oil
1 Large Onion (thinly sliced)
3 cups Raw Long Grain Rice
3 cups Boiling Chicken Stock (fresh or canned)
3 cups Boiling Water
2 Medium Tomatoes (peeled, seeded and coarsely chopped or substitute
2/3 cup chopped, drained, canned Italian plum tomatoes)
1 tspn. Salt
1. In a heavy 3- to 4-quart saucepan, heat the
oil over moderate heat for 30 seconds, tipping the pan to coat
the bottom evenly. Add the onion and cook, stirring constantly,
for 5 minutes, or until it is soft and transparent but not brown.
Pour in the rice and stir for 2 to 3 minutes, until all the grains
are coated with oil. Do not let the rice brown. Add the stock,
water, tomatoes and salt, and return to a boil, still stirring.
Cover the pan and reduce the heat to its lowest point. Simmer
for 20 minutes, or until the rice has absorbed all the liquid.
If the rice must wait, drape the pan loosely with a towel and
keep it warm in a preheated 250† oven.
Latin American Recipes