From Food & Wine (December 2017)
Source: Food & Wine (December 2017)
In a blender or food processor, puree the tomatoes with the onion, garlic and 1 teaspoon of salt until smooth. ?
In a large saucepan, heat the oil. Add the rice and cook over moderate heat, stirring, until lightly toasted, about 5 minutes. Pour in the tomato mixture and stock and bring to a boil. Cover and cook over low heat until the liquid has evaporated and the rice is tender, about 20 minutes. Remove the pan from the heat and let stand, covered, for 15 minutes. Fluff with a fork, season with salt and pepper and serve.?
Make Ahead
The cooked rice can stand, covered, for up to ?30 minutes.
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Serving Size: 1 Serving (114g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 222 | ||
Calories from Fat: 96 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 97.8mg | 3 % | |
Potassium 154.8mg | 4 % | |
Total Carbohydrate 27.5g | 8 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 26.1g | ||
Protein 4.2g | 6 % | |
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. |
Calories per serving: 222
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