Ingredients & Directions


2 tbsp butter
2 tbsp olive oil
1 large onion, sliced
pinch sea salt
10 medium tomatoes, cored and coarsely chopped
2-3 cloves garlic, sliced
2 tbsp uncooked white rice
sprig of fresh basil
½ bay leaf
1 tsp garam masala
1 cup low sodium chicken broth
1 more tbsp butter
½ tspn ground pepper

In a large pot, add butter, olive oil, onion and pinch of salt.
Cook until soft (do not brown).
While onions are cooking, wash and core your tomatoes; dice coarsely.
Add garlic to pot of onions and cook for 2 minutes.
Add tomatoes, pinch of sea salt, rice, bay leaf, garam masala and your fresh herbs to the pot of onions.
Cook over medium heat, stirring occasionally until your tomatoes are well-cooked and rice is tender.
Add the last 3 ingredients (chicken broth, butter, pepper) and cook until butter melts.
Remove from heat, and take out bay leaf and herb sprigs.

Serves 4
Recipe Adapted by Blog Chefs