Sun-Dried Tomato Rice

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Recipe Information

# of Servings: 4
Recipe Created By: Linda Marienhoff Coss


2 cups water
1 Tbsp butter or margarine
1 cup long grain white rice
1/3 cup julienne-sliced sun dried tomatoes in oil, drained
1 Tsp bottled minced garlic
1/2 tsp lemon pepper
1/8 tsp groung cloves
to taste salt (optional)


Place water and butter or margarine in 2-1/2 or 3-quart pot. Cover and bring to a boil over high heat. Reduce heat to low and stir in rice; cover and cook over low for 20 minutes or until all water has been absorbed. Stir in remaining ingredients. Serve hot.


If you love the taste of sun-dried tomatoes, but someone else in your household does not, you can easily set aside their rice serving before adding in the tomatoes and seasonings.

Reprinted with permission from “What’s to Eat? The Dairy-, Egg- and Nut-Free Food Allergy Cookbook” by Linda Marienhoff Coss available at and


Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

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