Rice with Tomatoes
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INGREDIENTS
- 1 tb -Salt
- 1 ts Oregano, dried
- 6 Tomatoes; large, ripe,
- 1 ts -Basil, dried
- 1 Garlic clove; finely chopped
- 1 tb Basil leaves;fresh,chopped
- 1/2 c olive oil
- 1 1/2 c Rice, short grained;
- 1/2 ts Black pepper
- 1 tb Italian parsley;fresh
INSTRUCTIONS
Place rice in an oven-proof baking dish large enough to contain the rice and the tomatoes. Cut peeled tomatoes in half and squeeze the juice and seeds onto the rice. Cut up the squeezed halves and place in a bowl. Season rice and tomatoes, separately, sharing the seasoning ingredients, including the oil. Mix each well. Spread tomatoes on top of rice and place in 375F oven for 45 minutes. SERVES: 6
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (8g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 41 | ||
| Calories from Fat: 41 (100%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.5g | 6 % | |
| Saturated Fat 0.6g | 3 % | |
| Monounsaturated Fat 3.3g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1162.9mg | 40 % | |
| Potassium 5.3mg | 0 % | |
| Total Carbohydrate 0.2g | 0 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 0.1g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 41
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