At the height of tomato season, make this dish with fresh tomatoes that have been peeled and pressed through a food mill. Other times of the year, use good-quality canned tomatoes, also pressed through a food mill.
Heat in a large saucepan or deep skillet over medium heat:
2 tablespoons vegetable oil or bacon fat
Add and cook, stirring, until softened, about 5 minutes:
1/2 cup chopped onions
Stir in:
1 28-ounce can whole tomatoes, drained or 2 cups chopped peeled fresh ripe tomatoes, pressed through a food mill
1/2 cup chicken stock
Bring to a boil. Add:
4 cups cooked long-grain rice (rice triples in volume when cooked)
1/2 teaspoon salt, or to taste
Stir until blended. Cook, covered, over medium-low heat until the rice has absorbed all the tomato, about 12 minutes. Uncover and cook off any excess moisture over medium-high heat, about 2 minutes. Season with:
