Tasty Tarragon and Tomato Rice Dish

[Guest guest]

Tasty Tarragon and Tomato Rice Dish

 

1 cup uncooked long-grain white rice

2 cups water

1 14.5 ounce can diced tomatoes with juice

1 tablespoon dry vermouth (optional)

1 tablespoon brown sugar

2 teaspoons dried tarragon

1 teaspoon dried basil

1/4 teaspoon sea salt

1 dash ground black pepper

 

In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and

simmer 20 minutes.

In a separate pot over medium heat, mix the tomatoes, vermouth, brown sugar,

tarragon, basil, sea salt, and pepper. Cook, stirring occasionally, 20 minutes,

until most of the liquid has been reduced. Serve over the cooked rice.

Makes 4 servings.