Well, I was planning to make stuffed tomatoes again, but I pierced through the outside of the second one I was coring. As that made stuffed tomatoes pretty much a bust, I changed plans. Tomato rice sounded fabulous. Lots of sweet and salty tomatoes mixed with filling rice… perfect comfort food.
Rob an I ate this as our entire meal, but I think it would make a wonderful side dish as well. It also has the advantage of being incredibly easy.
Had I been less exhausted, I probably would have added more vegetables to the mix. Broccoli, zucchini, asparagus, perhaps a touch of lemon juice. But I didn’t. It’s just tomatoes, rice, and salt. I didn’t even add garlic. Tomatoes are a great base for a number of flavors, though, so mix and match to your hearts content. Tell me how it turns out!
1 cup Arborio rice
3 cups chicken broth
2 large tomatoes (or 6-8 plum tomatoes) diced
salt and pepper to taste (I don’t care much for pepper, so using none is to taste)
1. Bring 3 cups of chicken broth to a boil and add rice. Reduce to a simmer and cook uncovered until broth is gone and rice is al dente, roughly 15 minutes.
2. In a large pan, heat olive oil over medium high heat and add tomatoes. Saute until soft and beginning to lose their shape, about 8 minutes. Salt to taste.
3. Add rice to tomatoes and combine. (You can use as much or as little rice as desired.) Serve.