June 20, 2013


Tomatoes - 500 gms
Onions - 2
Rice - 300 gms
Parmesan Cheese - 50 gm (grated)
Olive Oil - 2 tbsp
Chicken Stock Cube - 1
Butter - 50 gm
Salt and Pepper to taste


  • Wash the tomatoes, remove seeds and chop roughly. Finely chop onions.
  • Heat the oil in thick bottom vessel, fry the onions till they are transparent. Add rice and fry for few minutes.
  • Add tomatoes, salt and pepper. Pour in 1 litre of water.
  • Dissolve the stock cube. Cook till rice is done, stirring occasionally.
  • Add butter in small knobs, then the parmesan cheese.
  • Remove from fire and check the seasoning.
  • Serve immediately.

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