Summary

Ingredients

• 180 g rice
• 600 ml meat broth
• 2 tablespoon olive oil
• 1 onion (s)
• 2 beefsteak tomato (s)
• Salt and pepper
• Oregano, dried, optional
• 100 g Gouda, Emmentaler or Parmesan, rated

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Instructions

1. Score, scald, peel and slice the tomatoes. In winter I alternatively take a can of chunky tomatoes and use a little less meat broth.
2. Peel the onion, dice it finely and fry it in a non-stick pan in olive oil until golden brown. Stir in the raw rice and fry it until translucent. Add the tomatoes and add the broth. Close the pan with a lid and cook the rice on low heat for 20-25 minutes. Stir every now and then and, if necessary, add a little more meat stock. The rice should really be done - so if necessary, extend the cooking time if necessary.
3. Before serving, season with salt, pepper and, if necessary, oregano and sprinkle with the grated cheese. The liquid should be almost completely boiled or absorbed by the rice.
4. A simple leaf salad is enough.