 | | Directions |
- In a large sauce pan, cook rice according to package directions. Set cooked rice aside.
- In a large sauce pan, melt butter and sauté onion and garlic for 7 minutes. Add fresh and canned tomatoes, chicken broth, and seasonings. Bring to a full boil, reduce heat and cook partially covered for 30 minutes.
- Purée. Return purée to sauce pan and heat. Add cooked rice and simmer for 10-15 minutes.
- Garnish with croutons and serve.
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Prep Time: 10 minutes
Cook Time: 1 hour
Container: large sauce pan
Servings: 4
Serving Size: 1 cup
|  | | Ingredients | | - | | 1 onion, chopped |
| - | | 1 clove garlic, minced |
| - | | 2 tablespoons butter |
| - | | 6 fresh tomatoes, large, peeled |
| - | | 15 ounces canned tomatoes in juice |
| - | | 2 cups chicken broth |
| - | | salt and pepper to taste |
| - | | 1/2 teaspoon thyme |
| - | | 1/2 teaspoon marjoram |
| - | | 1 cup white rice |
| - | | croutons, optional garnish |
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