 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
This was served at a meeting-luncheon I attended. I think all the people attending wanted this recipe, so the organizer of the event asked the caterer for it. It's so easy, but so tasty! The caterer did caution that we shouldn't use instant rice for this as it gets mushy. The cooking time includes the time to cook the rice. Ingredients:
1 cup uncooked rice |
1/4 cup onion, chopped |
4 ounces cream cheese |
2 tablespoons butter |
1 tomatoes, diced or 1 (14 -16 ounce) can chopped tomatoes, drained |
1 1/2 cups chicken broth |
1/4 cup parmesan cheese, grated |
Directions:
1. Cook the rice according to the package directions.
2. Melt the butter and saute the onion in it until softened.
3. Mix with the cooked rice and broth. Cook for about 5 minutes.
4. Add the cream cheese and tomatoes. Stir until the cream cheese has melted and the tomatoes are warmed.
5. Place in serving dish and sprinkle with the Parmesan cheese.
|
|