- 1 cup of minute rice
- 2 small tomatoes, chopped
- 1/4 cup of chopped onion
- 1 garlic clove
- 1 cup chicken broth
- 2 tbsp Parmesan cheese
- 2 tbsp olive oil
- A little bit of parsley
Sauté garlic and onion in oil for about 2 to 3 minutes.
Add tomatoes and stir for a minute.
Add chicken broth and bring to boil.
Stir in rice for 2 about minutes then set aside for 5 minutes.
Serve with the shredded Parmesan cheese and parsley on top.