2 med. tomatoes, coarsely chopped
2 tbsp. chopped onion
2 tbsp. butter
2 c. water
1 c. uncooked rice
1 tsp. beef bouillon, instant
3/4 tsp. salt
1/8 tsp. pepper

Cook and stir tomatoes and onion in butter in 2 quart saucepan for 2 minutes. Stir in remaining ingredients. Heat to boiling, stirring once or twice, reduce heat. Cover and simmer 14 minutes. (Do not lift lid). Remove from heat. Fluff rice with fork; cover and let steam 5 to 10 minutes. Serve with grated Parmesan cheese.