Rice with tomato and onions Ingredients: olive oil - 4 tomatoes - 1 onion - 100 g - grated Gruyère cheese - (and/or parmesan) salt - pepper - 240 g of - white rice - 1 bouquet garni.
Utensils：
- 1 Top 5 of the best colanders- €16.90 1 saucepan- pots of pots 1 1 pitter-
Total time: 35 min Preparation: 10 min Rest:- Cooking: 25 min
Phase 1
Immerse the tomatoes in boiling water for a few minutes then peel them and cut them into pieces.
Phase 2
In a saucepan, brown the finely chopped onion in a little olive oil.
Phase 3
Add the seeded and chopped tomatoesceaux.
Phase 4
Leave to simmer for a few minutes.
Phase 5
Add the rice (previously rinsed), mix then moisten with the same volume of water.
Phase 6
Add the bouquet garni, salt and pepper.
Phase 7
Cook slowly and covered until the rice is cooked, i.e. about 20 min (moisten if necessary).
Phase 8
When ready to serve, add the gruyere, stir and when it begins to melt, serve immediately.
Utensils：
- 1 Top 5 of the best colanders- €16.90 1 saucepan- pots of pots 1 1 pitter-
Total time: 35 min Preparation: 10 min Rest:- Cooking: 25 min
Phase 1
Immerse the tomatoes in boiling water for a few minutes then peel them and cut them into pieces.
Phase 2
In a saucepan, brown the finely chopped onion in a little olive oil.
Phase 3
Add the seeded and chopped tomatoesceaux.
Phase 4
Leave to simmer for a few minutes.
Phase 5
Add the rice (previously rinsed), mix then moisten with the same volume of water.
Phase 6
Add the bouquet garni, salt and pepper.
Phase 7
Cook slowly and covered until the rice is cooked, i.e. about 20 min (moisten if necessary).
Phase 8
When ready to serve, add the gruyere, stir and when it begins to melt, serve immediately.