Sundried Tomato Rice Mix
  • 3 1/2 cups rice
  • 3/4 cup snipped dried tomatoes (NOT in oil)
  • 3 Tbsp dried minced onion
  • 1 1/2 Tbsp dried bell peppers
  • 2 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp dried sage leaves or dried basil, crushed
  • 1 tsp dried garlic
  • 1/2 tsp pepper
  1. Divide equally among four 1/2 pint jars, layering attractively. Add additional rice and tomatoes to fill small gaps if necessary.
  3. Bring 3 1/2 cups chicken broth or stock to a boil, then reduce heat. In a deep sided skillet, empty the contents of one jar. Over medium heat, add stock to rice 1 cup at a time, allowing it to absorb almost completely before adding the next. Check rice for doneness after 3 cups. (It should take approximately 20 minutes to get this far). If needed, add remaining broth. Rice should be tender but firm. Stir in 1/4 cup Parmigiano Reggiano or Romano cheese.