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Tomato Rice with Asiago




Source of Recipe


Internet


List of Ingredients




1 1/2 cups long grain rice, parboiled
2 1/2 cups water
3 tablespoons butter
1 14.5 ounce can diced tomatoes
1/2 cup celery, diced
1/2 cup red onion, diced
1 tablespoon garlic, fresh, chopped
3 chicken broth cubes
1 tablespoon tomato paste
1/2 cup heavy cream
1/3 cup Asiago cheese, grated
1 tablespoon basil, fresh, chiffonnade or chopped
kosher salt and black pepper to taste

In a large thick bottomed sauce pot, melt the butter over medium high heat. Stir in the rice, diced onion, celery and chopped garlic. Continue to stir the mix until the rice starts to turn golden brown. Add the broth cubes, water, diced tomato and tomato paste. Reduce the heat, cover and let simmer for about 10 to 15 minutes, stir every few minutes. When the water has been absorbed add the heavy cream and Asiago. Season to taste with kosher salt and ground black pepper. Let the rice sit for a minute over low heat and you are ready to serve. Garnish with chiffonnade basil and some fresh diced tomato.


Recipe