Tomato Pilaf
2 medium tomatoes, coarsely chopped
2 tablespoons chopped onion
2 tablespoons butter or margarine
2 cups water
1 cup uncooked regular rice
1 teaspoon instant beef bouillon
3/4 teaspoon salt
1/8 teaspoon pepper
Cook and stir tomatoes and onions in butter in 2-quart saucepan over medium heat for 2 minutes.
Stir in remaining ingredients.
Heat to boiling, stirring once or twice; reduce heat.
Cover and simmer 14 minutes without lifting cover or stirring.
Remove from heat.
Fluff rice lightly with fork; cover and let steam 5 to 10 minutes.
Serve with grated Parmesan cheese if desired.
Yields 8 servings.
