Ingredients
1 c. jasmati or jasmine rice
1 Tbl. Butter
1 14 oz. can chicken broth
2 oz. water
1 1/2 tsp. salt
2 large vine ripe tomatoes, seeded
4 green onions
3 TB. fresh basil, chopped
1/4 tsp. white pepper
dash garlic salt
2 TB olive oil
Preparation
In medium saucepan, melt butter over medium heat. Add rice. Stir until rice absorbs butter, stirring constantly. Pour in chicken broth, water and salt. Bring to boil. Stir, cover and low simmer for 20 minutes. While rice is cooking, chop tomatoes, green onions. Combine with basil in bowl to rest. After 20 minutes, remove rice from heat, let stand 5 minutes. Toss in, lightly, the tomato basil mixture, white pepper, garlic salt olive oil. Serve.
