Tomato and Parmesan Rice

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Photo by James Wojcik
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 260 calories
    • Fat 4 g
    • Sat Fat 2 g
    • Cholesterol 10 mg
    • Sodium 654 mg
    • Protein 11 g
    • Carbohydrate 43 g
    • Sugar 2 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 218 mg
  • March 2011

Ingredients

  1. Check 1cup long-grain white rice
  2. Check kosher salt
  3. Check 1 14.5-ounce can diced tomatoes, drained
  4. Check 1/2cup grated Parmesan (2 ounces)
  5. Check 1/4cup chopped fresh basil

Directions

  1. In a medium saucepan, combine 1 ½ cups water, the rice, and ½ teaspoon salt and bring to a boil. Stir once, reduce heat to low, cover, and simmer until the water is absorbed and the rice is tender, 18 minutes.
  2. Sprinkle the rice with the tomatoes and Parmesan. Remove from heat, cover, and let stand for 5 minutes. Fold in the basil before serving.