Brazilian Rice

[Olga Drozd]

Brazilian Rice

3 cups long-grain rice
4 Tablespoons unsalted butter
2 small onions, thinly sliced
2 tomatoes, peeled and chopped
3 1/2 cups lightly salted boiling water, OR a mixture of water and chicken broth
Salt
Freshly ground black pepper

Rinse the rice well.  Melt the butter in a large skillet over medium heat.  Add the rice and onion and saute, stirring with a wooden spoon, until the mixture begins to brown slightly, about 5 minutes.

Add the tomatoes and stir well.  Add the boiling water and stir again.  Bring to a boil, reduce the heat to low, cover, and cook 20 to 30 minutes, until all the water has been absorbed and the rice is tender.  Add additional water if necessary to keep the rice from drying out before it is done.  Remove from the heat and season with salt and pepper.  Spoon into a heated serving dish.  Makes about 8 cups.