Tomato and Parmesan Rice
Serves 6|
Hands-On Time:
|
Total Time:
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
- 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.
- Sprinkle the rice with the tomatoes and Parmesan. Remove from heat, cover, and let stand for 5 minutes. Fold in the basil before serving.
Nutritional Information
- Per Serving
- Calories 260
- Fat 4g
- Sat Fat 2g
- Cholesterol 10mg
- Sodium 654mg
- Protein 11g
- Carbohydrate 43g
- Sugar 2g
- Fiber 1g
- Iron 2mg
- Calcium 218mg
What does this mean? See
Nutrition 101
.
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Quick Tip
Love fluffy rice? To remove the excess starch that can cause stickiness and clumping, rinse uncooked rice in a sieve or a
mesh colander until the water runs clear.
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