200 g rice
4-5 tomatoes or canned tomatoes
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Wash rice well and soak in water for 20 minutes . Peel tomatoes and cut into cubes. Chop the onion finely and fry in 4-5 tbsp sunflower oil. Add drained of water rice and fry until rice becomes transparent. Pour 400 ml hot water, add salt to taste and boil on medium heat about 10 minutes. Add tomatoes and parsley and leave to simmer for 20 minutes until the rice absorbs the liquid. Optional can then adding tomatoes dish to put in the pan and bake in the oven. Serve sprinkled with chopped parsley.