Lunch: Rice Pilaf with Leeks and Tomatoes

Ingredients

2 tbsp. unsalted butter
1 large leek (white and light green part only)
3 1/2 c. water
2 box rice pilaf mix (Near East)
2 tsp. chopped fresh thyme
1 1/2 c. diced plum tomatoes
Garnish: chopped parsley

Instructions

Melt butter in a 6-qt pot. Add leek; cover and cook over medium-low heat, stirring often, 5 minutes or until tender. Scrape into a bowl; set aside.
Add water to same pot and bring to a boil. Stir in rice and seasoning packets. Cover and reduce heat to simmer 10 minutes.
Stir in thyme; cover and simmer 10 more minutes or until rice is tender. Remove from heat and let stand for 5 minutes.
Stir in leek and tomatoes. Transfer to a serving bowl and sprinkle with parsley.

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