Tomato Rice Pilaf (Pilafi me Tomata) - Greek
Source: Nosthimia!: The Greek American Family Cookbook
by Georgia Sarianides

This is my sister Grigoria’s favorite rice pilaf; my mother makes it a lot in the summer with fresh garden tomatoes.

3 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, finely chopped
2 cups uncooked long-grain white rice
1 1/2 cups peeled and chopped fresh tomatoes, with juice
1 tablespoon finely chopped fresh basil
2 tablespoons finely chopped fresh mint
3 1/2 cups chicken broth
Salt and pepper

In a large saucepan, heat oil and saute onion and garlic for 5 minutes, or until soft.

Add rice and cook, stirring, for 2 minutes, or until golden.

Add tomatoes, basil, and mint and stir, then add chicken broth and salt and pepper to taste. Cover, bring to boil, and cook for 10 minutes.

Reduce heat to low and cook for 20 more minutes, or until liquid is absorbed.

Remove from the heat and let stand for 5 minutes.

Serve hot as a side dish with chicken or any roast.