1/2 c. rice, uncooked
3 lg. onions
1 tsp. salt
2 tbsp. brown sugar
2 tsp. crushed hot pepper
1 qt. whole tomatoes, drained
2 tbsp. butter
1/3 c. water
1 tbsp. oil

Cook and drain rice. Chop onions. In a large frying pan, heat oil and butter. Add onions and water. Cook onions until tender and thoroughly. Do not brown. Add all other ingredients and simmer until thick. Serve hot.

A family favorite served with chicken or at Thanksgiving to compliment roast turkey.