Tomato and Parmesan Rice

Tomato and Parmesan Rice
James Wojcik
Serves 6
preparation
5
minutes
cooking
25
minutes

Ingredients

1
cup
long-grain white rice
kosher salt
1
14.5-ounce can diced tomatoes, drained
1/2
cup
grated Parmesan (2 ounces)
1/4
cup
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.
Dawn Perry
March 2011

Nutritional Information

  • Per Serving
  • Calories 260
  • 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
What does this mean? See Nutrition 101.