Marge wrote:

> I'm planning on something like this. Brown chicken in a pan with olive
> oil, then saute rice, add diced tomatoes, some white wine, let it cook.
> Add parsley. Should be tasty. Red beans on the side.

Is the rice already cooked, or will you be adding additional liquid to cook
it? I'd imagine that if the rice was supposed to cook in just the liquid
from the tomatoes and the white wine, it might not come out very well. I'd
sauté the rice with some onions ("no savory dish without an onion"), then
either:

A: Treat it like risotto. Add water or stock a little at a time while
stirring almost constantly, until you've added about one-and-a-half to two
times as much liquid as rice.

B: Treat it like pilaf. Add water or stock all at once -- about
one-and-a-half cups of liquid per cup of rice -- cover pot tightly, and cook
until liquid is absorbed. This can take anywhere from half an hour to an
hour, depending on the kind of rice.

But if the rice is already cooked, you should be fine. Maybe jazz it up a
bit with a pinch of sugar (which REALLY can heighten tomato flavor) and an
herb or two. Oregano, tarragon, basil, and chervil leap to mind, but don't
use all of them.

Bob