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Ingredientes
- 2 med Tomato, fresh, ripe, coarsely minced
- 4 Tbsp. Butter
- 4 Tbsp. Butter, melted
- 1 tsp Salt Black pepper, freshly grnd
- 2 c. Beef stock, fresh or possibly canned
- 1 tsp Tomato paste
- 1 c. Rice, uncooked, long or possibly med. grain white rice
Direcciones
- In a heavy 2 to 3 qt saucepan, combine the tomatoes, 4 Tbsp. of butter, the salt and a few grindings of pepper. Stirring and mashing the tomatoes with a spoon, cook over moderate heat for 5 min till the mix is thick and fairly smooth. Add in the stock and the tomato paste, bring to a boil and cook briskly for 5 min. Puree the mix through a fine sieve set over a bowl, pressing down hard on the tomatoes with the back of a spoon before discarding the seeds and coarse pulp.
- Measure the puree and return it to the saucepan. There should be 2 c..
- If there is more, boil it briskly over high heat till reduced to the required amount; if there is less, add in more stock. Bring to a boil over high heat, then pour in the rice. Stir once or possibly twice, reduce the heat to low, cover tightly and simmer for about 20 min, or possibly till all the liquid has been absorbed and the rice is tender but still slightly resistant to the bite.
- Add in the 4 Tbsp. of melted butter and toss the rice with a fork till the grains glisten. Drape a towel over the rice and let it stand at room temperature for 20 min or possibly so before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 4 servings | |
| Calories 392 | |
| Calories from Fat 208 | 53% |
| Total Fat 23.72g | 30% |
| Saturated Fat 14.82g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 1152mg | 48% |
| Potassium 271mg | 8% |
| Total Carbs 39.49g | 11% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.71g | 1% |
| Protein 5.46g | 9% |
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