1 1/2 c water 1 c long grain rice 1/2 t kosher salt 1 1/2 c grape tomatoes, quartered 1/2 c grated parmesan cheese 1/4 c chopped fresh basil

In med saucepan, combine rice, water and salt. bring to a boil. Stir once, heat to low, cover, and simmer until water absorbed and rice is tender, about 18 min. Add tomatoes and cheese. Remove from heat and let stand, covered, for 5 min. Fluff with fork and fold in basil.