Tomato-rice parmesan
Yield: 4 servings
Ingredients:
- 1 lg Onion; chopped 1 1/2 c Water
- 1 Garlic clove; minced 1/2 ts Salt
- 2 tb Butter (or marg.); melted 1/8 ts Pepper black
- 1 c Rice reguar; uncooked 1/4 c Cheese Parmesan; grated
- 1 cn Soup
Instructions:
cream of tomato 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.
