Recipe

Tomato Rice Pilaf Recipe

Print Recipe

Ingredients

Directions

Step #1 Heat 2 tbsps of the olive oil in a small Dutch oven or large saucepan, add the onions, & cook over low heat/flame for 10 mins, or until translucent but not brown.
Step #2 Stir in the rice & 2 tsps of salt & cook over low heat/flame for 5 mins.
Step #3 Add the hot stock & the saffron & cook, covered, over the lowest heat for 20 mins, or until the rice is tender.
Step #4 Optional, transfer the rice to a baking dish, add the stock & bake this at 350 F for 50-60 mins, or until liquid is absorbed & the rice is tender.
Step #5 Meanwhile, in a medium sauté pan, heat the remaining 2 tbsps of olive oil, add the garlic, & cook over low heat/flame for 50 seconds.
Step #6 Add the drained sliced tomatoes & cook for 5 mins, stirring from time to time.
Step #7 When the rice is done, parsley, 3/4 tsp salt, season to taste, the pepper, & Parmesan, Stir with a fork, add the tomato mixture, & serve hot.
Enjoy the Tomato Rice Pilaf recipe