1 minced garlic clove
2 tablespoons of olive oil
4 peeled and chopped tomatoes
3 tablespoons of butter or margarine
1 1/2 cups of uncooked rice
4 to 5 cups of chicken broth
black pepper to taste
chopped fresh parsley
1 minced garlic clove
2 tablespoons of olive oil
4 peeled and chopped tomatoes
3 tablespoons of butter or margarine
1 1/2 cups of uncooked rice
4 to 5 cups of chicken broth
black pepper to taste
chopped fresh parsley
Heat the oil in a saucepan and sauté the garlic until golden brown
Add the tomatoes and cook for 5 minutes
Keep warm
Melt the butter or margarine in another saucepan, then add the rice and stir well when it starts to toast
When the rice is toasted, gradually add the broth, stirring constantly until all the liquid is absorbed
Add the black pepper and taste the seasoning
Transfer to a serving dish, pour the tomato sauce over the top and sprinkle with chopped parsley
Serve hot, garnished with additional parsley if desired
