Tomatoes and Rice
- 1 small zucchini, thinly sliced
- 2 T butter
- 1 (14-ounce) can stewed tomatoed, drained
- 1 c long grain rice
- 1 c water
- 1 t chicken bouillon granules
Saute the zucchini in the butter in a skillet until tender-crisp. Stir in the tomatoes, rice, water and bouillon granules. Simmer, tightly covered, for 25 minutes or until the liquid is absorbed. Recipe reprinted with permission from the Junior League of Owensboros Home Again, Home Again (Junio...