This recipe is featured in A Love of Tomatoes
- Prep 30 minutes
- Servings 4 to 6
- 45 ml (3 tablespoons) olive oil or 2 slices smoked bacon, coarsely chopped
- 1 medium onion, finely chopped
- 2 large very ripe tomatoes, peeled, seeded, chopped (about 2 cups) or 1 tablespoon tomato paste
- 1 clove garlic, finely chopped
- 473 ml (2 cups) vegetable broth or water 1 teaspoon coarse salt, or to taste
- 210 grams (1 cup) long-grain rice
- 15 ml (1 tablespoon) finely chopped cilantro or parsley
- 6 small black olives for garnish
1. Heat the oil or bacon in a 2.3 liter (2-1/2 quart) saucepan over medium heat. (If using bacon, remove crisp bits after fat is rendered.) Add the onion and sauté until lightly colored. Reduce the heat to low, and stir in the tomatoes and garlic. Cover and cook until the tomatoes are soft and partially dissolved, about 15 minutes. If using tomato paste make sure it is well-blended.
2. Add the broth or water and bring to a boil. Add the salt and rice, stir and cover. Reduce the heat to low, and simmer for about 15 minutes.
3. Stir in the parsley and continue cooking until the rice is tender and the liquid is absorbed, about 5 to 10 minutes more depending on the variety of rice you use.
4. Lightly oil and fill a 118 ml (1/2 cup) custard cup firmly, and immediately invert onto serving plates. Remove the cup mold, center a black olive on top of the rice, and serve.