New This Month

Rice Pilaf with Tomatoes

We know there are box mixes out there but rice pilaf is quite easy to make. Add spicier herbs to liven up this side dish.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2006

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1 cup long-grain white rice
  • 1 (14.5 ounces) diced tomatoes, in juice
  • 1/4 teaspoon dried thyme
  • Coarse salt and ground pepper

Directions

  1. Heat oil in a small saucepan over medium heat; add onion and rice. Cook, stirring frequently, until rice is golden, 5 to 8 minutes.

  2. Stir in tomatoes (and their juice), thyme, and 1 cup water; season generously with salt and pepper.

  3. Bring to a boil; reduce heat to medium-low, and simmer, tightly covered, until rice is tender, about 18 minutes. Let stand off heat, covered, 5 to 10 minutes. Fluff rice gently with fork before serving.

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