- 4 tablespoons [60 mL] olive oil
- 1 large onion, minced
- 2 cups [500 mL] long grain rice, rinsed then soaked for 30 minutes in cold water and drained
- 2 tomatoes, peeled and chopped
- 1 teaspoon [5 mL] salt
- 3 cups [750 mL] boiling water
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- Into a large casserole, preheat olive oil over medium heat.
- Stir in minced onion for approximately 8 minutes, until translucent.
- Mix in rice; fry for 5 minutes longer, still stirring.
- Mix in chopped tomatoes and salt.
- Cook for 2 minutes; pour in boiling water.
- Cover and simmer over low heat for 15 to 20 minutes, until rice is done and all of liquid has been absorbed.
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