|Tomatoes||2 Medium, peeled|
|Onion||1 Small, finely chopped|
|Long grain rice||1⁄2 Cup (8 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Chicken||1 Small, crumbled|
|Basil||2 Teaspoon, chopped|
|Parmesan cheese||2 Tablespoon, grated|
Cut tomatoes in half, remove seeds from each half by gently squeezing or using a teaspoon.
Chop tomatoes finely.
2.Melt butter in medium saucepan, add onion, stir constantly over medium heat until onion is soft.
Add rice to pan, mix well to coat each grain with butter.
3.Stir in tomatoes, water, stock cube and bay leaf.
Stir constantly over medium heat for about 20 minutes or until almost all the water has been absorbed.
Rice should still be quite moist at this stage.
4.Remove pan from heat, stir in basil and cheese.
Sprinkle with extra parmesan cheese, if desired.