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.

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