Tomato-rice Parmesan Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 large: Onion, chopped
1 1/2 cup: Water,
1: Garlic clove, minced
1/2 tsp: Salt,
2 tbsp: Butter (or marg.), melted
1/8 tsp: Pepper, black
1 cup: Rice, reguar, uncooked
1/4 cup: Cheese, Parmesan, grated
1 can: Soup, cream of tomato
Directions:
Saute onion and garlic in butter until onion is tender but not brown. Add
rice and cook until golden, stirring constantly. Add soup, water, salt,
and pepper. Heat to boiling; stir. Reduce heat; cover and simmer over low
heat 20 to 30 minutes or until rice is tender and liquid is absorbed.
Remove from heat; stir in Parmesan cheese. Serve hot.
SOURCE: Southern Living Magazine, April, 1974. Typed for you by Nancy
Coleman.
Source from luhu.jp
rice and cook until golden, stirring constantly. Add soup, water, salt,
and pepper. Heat to boiling; stir. Reduce heat; cover and simmer over low
heat 20 to 30 minutes or until rice is tender and liquid is absorbed.
Remove from heat; stir in Parmesan cheese. Serve hot.
SOURCE: Southern Living Magazine, April, 1974. Typed for you by Nancy
Coleman.
Source from luhu.jp