Fluffy, separate-grained rice cooked in butter with grated tomato and tomato paste. A gluten-free side for meat, chicken and vegetable dishes.
Ingredients
Instructions
- 1
Rinse the rice until the water runs clear and drain well. Grate the tomatoes, leaving the skins behind.
- 2
Heat the butter and sunflower oil in a pot, add the tomato paste and cook for 1 minute.
- 3
Add the grated tomatoes and cook over medium heat for 5 minutes until slightly reduced.
- 4
Add the rice and stir for 2-3 minutes until the grains are coated in fat.
- 5
Add the hot water, salt and pepper and bring to a boil. Cover and cook over the lowest heat for 15-17 minutes, until the liquid is absorbed.
- 6
Remove from the heat, place a clean kitchen towel under the lid and let it steam for 10 minutes; fluff gently with a fork and serve.
Nutrition
Per serving
| Calories | 363 kcal |
|---|---|
| Protein | 6 g |
| Carbs | 62 g |
| Fat | 10 g |
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