Tomato Rice Pilaf Recipe
- 3 tablespoons butter
- 1 medium onion, chopped
- 2 cups long grain rice
- 1 quart chicken stock
- 3 ripe tomatoes-peeled, seeded, and hopped
- 1 lemon, halved
- ¼ cup pecan pieces, toasted and salted
- Preheat the oven to 350°. Melt the butter in an ovenproof skillet and sauté the onions until wilted. Add the rice and stir. Add the stock, tomatoes, and lemon. Bring to a boil over high heat. Cover and bake for 40 minutes. Let the rice rest five minutes, or until the liquid is absorbed. Served sprinkled with the toasted pecan pieces.
