Rate this recipe
9 to 12
By Craig Claiborne
Preheat oven to moderate (375°F.).
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.
Cover the skillet, place it in the oven, and bake for thirty minutes. Separate the rice grains with a fork, replace cover, and bake for twenty minutes longer.
© 1966 Craig Claiborne estate. All rights reserved.