- 1 tablespoon olive oil
- ½ cup onion diced
- 1 cup white rice
- 2 cups chicken broth
- 1 ripe tomato diced with juices, plus extra for garnish
- 2 cloves garlic minced
- salt and pepper to taste
- 3 tablespoons parmesan cheese grated, divided
- 2 tablespoons fresh basil chopped
In a medium saucepan, cook onion in olive oil until it begins to soften, about 4 minutes. Add rice and cook 2-3 minutes or until the rice starts to brown a little bit.
Stir in chicken broth, tomatoes (with any juices), and garlic. Add salt & pepper to taste.
Bring to a boil, cover and reduce heat to a simmer. Cook 20 minutes without lifting the lid.
Remove from heat and rest 5 minutes before removing the lid. Add 2 tablespoons parmesan cheese and basil. Mix well.
Place in a bowl, garnish with remaining parmesan cheese, additional basil and fresh tomatoes if desired.
Saturated Fat: 1g
Vitamin A: 82IU
Vitamin C: 10mg