- In a large sauce pan, cook rice according to package directions. Set cooked rice aside.
- In a large sauce pan, melt butter and sautÃ© onion and garlic for 7 minutes. Add fresh and canned tomatoes, chicken broth, and seasonings. Bring to a full boil, reduce heat and cook partially covered for 30 minutes.
- PurÃ©e. Return purÃ©e to sauce pan and heat. Add cooked rice and simmer for 10-15 minutes.
- Garnish with croutons and serve.
|Prep Time: 10 minutes|
Cook Time: 1 hour
Container: large sauce pan
Serving Size: 1 cup
|-||1 onion, chopped|
|-||1 clove garlic, minced|
|-||2 tablespoons butter|
|-||6 fresh tomatoes, large, peeled|
|-||15 ounces canned tomatoes in juice|
|-||2 cups chicken broth|
|-|| salt and pepper to taste|
|-||1/2 teaspoon thyme|
|-||1/2 teaspoon marjoram|
|-||1 cup white rice|
|-|| croutons, optional garnish|