Stewed Tomatoes with Rice
by , Updated April 10, 2017
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- Cut tomatoes into chunks, reserving juices. In a skillet over low heat, saute onion in butter until soft and yellow. Add tomatoes and juices and stir. Season with salt, pepper, and sugar. Cover and simmer over low heat for 5 to 10 minutes.
- Add rice and cook slowly for about 10 minutes, checking liquids, until rice is tender. If mixture becomes dry, add a little water or tomato juice.
- Taste and adjust seasoning and garnish with chopped parsley to serve.
- This recipe is from an old (1950s) newspaper clipping.
Serves 6Calories per serving: 173