Wednesday, May 5, 2010

Costa Rican Lemony Rice

It's "old staples" time again! This was the rice that powered my college career (well, that and a much-more-embarrassing dish involving: Make white rice. Grate cheddar. Mix so cheddar melts. Eat.). It's simple, brightly flavored, and filling - great for work lunch, a side dish, etc.

Power up the rice cooker and make about 6 cups (cooked) long-grain white rice. Then mix in 2 TB butter, 1/3 cup lemon juice or more if you like, 4-6 diced Roma tomatoes, and lots of freshly ground black pepper (plus salt to taste).

(PS - I claim that it's "Costa Rican" because some little cookbook I had back in those college days claimed the same - no idea of the veracity of that claim!).

1 comment:

  1. Pretty sure it's not Costa Rica. But it sounds yummy anyways!