Preparation info
  • 9 to 12

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 cup butter
  • 3 cups uncooked rice
  • cup

Method

  1. Preheat oven to moderate (375°F.).

  2. Melt the butter in a heavy skillet. Add the rice and cook until the butter bubbles briskly. Add the onions, tomato, tomato juice and stock. Stir once and add the seasonings.

  3. Cover the sk