Rice and Tomatoes

There are two distinct ways to make Rice & Tomatoes. The Aunt Mary

version is the traditional recipe (Riz Shidua). It is a sweeter version with

cinnamon. The second version reflects Becky’s take on this traditional

dish. It is a more “Italian” version with garlic.

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3 sticks margarine               2-3 lbs. stew meat

8 large onions                       6 beef bouillon cubes

6 cups water                        1 tsp. pepper

3 large cans tomato pieces  1 can tomato sauce

2-3 cups Uncle Ben’s rice    1½ cups (pkg.) Orzo #43

Salt to taste

Mary’s Version:

1 tsp. sugar                         3 tsp. cinnamon

Becky’s Version:

1/3 cup red wine                 

2 tsp. garlic powder, or chopped cloves to taste

Directions:  Trim and cut stew meat into small pieces.  Chop onions lengthwise.  In a large soup pot, melt one stick margarine, brown ¾ of the stew meat and three onions.  Add water, bouillon.  Simmer for at least one hour.

In large sauce pot, melt one stick margarine, brown remaining stew meat and onions.  Add tomato pieces, sauce.  Simmer for at least one hour.  Stir frequently.  (Mary:  Add sugar and 1 tsp. cinnamon to sauce.  Add 1-2 tsp. cinnamon to rice.)  (Becky:  Add wine and garlic to sauce.)  Add salt to taste. 

A half-hour prior to serving, melt one stick margarine in a large skillet.  Brown Orzo; stir frequently to avoid scorching.  Add browned Orzo to soup pot.  Be careful as melted margarine will splatter when it hits the hot water.  Add rice.  Stir.  Simmer.  Add rice as needed to use up broth.  To serve, plate rice.  Ladle tomatoes over rice.

Comment:  Do not ask me to take sides between Mary and Becky versions.  For both versions, I tend to use more onion.  For the Becky version, I use more garlic.  This dish reheats well.  Eric insists that the rice and the tomato sauce be stored in separate containers at all times.  You must make Syrian bread to accompany the dish.  A Sensky family tradition!