Ingredients
1tbspolive oil
½cuponion,diced
1cupwhite rice
2cupschicken broth
1ripe tomato,diced with juices, plus extra for garnish
2clovesgarlic,minced
salt and pepper,to taste
3tbspparmesan cheese,grated, divided
2tbspbasil,fresh chopped
Preparation
In a medium saucepan, cook onion in olive oil for about 4 minutes until it begins to soften. Add rice and cook 2 to 3 minutes or until the rice starts to brown a little bit.
Stir in chicken broth, tomatoes, and garlic. Add salt and pepper to taste.
Bring to a boil, cover, and reduce heat to a simmer. Cook for 20 minutes without lifting the lid.
Remove from heat and rest for 5 minutes before removing the lid. Add 2 tablespoons of parmesan cheese and basil. Mix well.
Place in a bowl, garnish with remaining parmesan cheese, additional basil and fresh tomatoes if desired.
Serve warm and enjoy.
