Rice with tomatoes and cheese

150 g tomatoes

70 g cheese

2 Art. l. orange juice

2 h. l. butter

rice

Scald the tomatoes and remove the peel, cut each in half, remove seeds, cut into small cubes.

1 tsp Melt butter in a frying pan, add the tomatoes, put out.

Wash rice, add to the tomatoes, pour a glass of water, bring everything to a boil, then close the pan with a lid and stew for 20 minutes on low heat.

In a separate pan heat the remaining oil, orange juice and cheese.

Before serving, combine the sauce with rice, then apply rice with tomatoes and cheese, mix thoroughly.