Cheesy Rice And Tomatoes Recipes
CHEESY RICE 'N TOMATOES
This simple rice dish doesn't require any fussy methods or fancy ingredients, but the result tastes like the creamiest Italian restaurant risotto. You will love it.
Provided by My Food and Family
Categories Rice
Time 25m
Yield Makes 2 servings, about 1 cup each.
Number Of Ingredients 8
Steps:
- Heat dressing in small saucepan on medium heat. Add onions; cook and stir 3 min. or until tender.
- Stir in rice, broth and tomatoes. Bring to boil. Reduce heat to low; simmer 3 min.
- Add cheeses and parsley; stir until blended. Remove from heat. Let stand, covered, 5 min. before serving.
Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g
TOMATO RICE WITH CRISPY CHEDDAR
I could use all sorts of fancy words to explain this dish, but the best description is this: pizza in rice form. The inspiration for the recipe, though, is oddly enough not Italian - it's a hybrid of a classic South Indian tomato rice with onions and a shockingly fantastic Spanish rice recipe my mom and I photocopied out of my seventh-grade Spanish textbook for a school project. The crispy, bubbly, broiled Cheddar topping (use the sharpest white Cheddar you can find!) adds a little something something, making it a worthy dinner party dish.
Provided by Priya Krishna
Categories grains and rice, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Adjust an oven rack to the highest position and heat the oven to 500 degrees.
- In a large pot or Dutch oven, heat the oil over medium-high. When the oil begins to shimmer, add the onion and chile, spread them out in an even layer and cook, stirring occasionally, until the onion becomes translucent and starts to lightly char, 5 to 7 minutes.
- Increase the heat to high and add the tomatoes, using the back of a wooden spoon to lightly crush them. Cook, stirring occasionally, until the tomatoes break down into a chunky sauce, 5 to 6 minutes. Add the salt and remove from heat.
- Stir in the cooked rice and transfer to an 8-inch square (or similar size) baking dish. Sprinkle the grated cheese on top in an even layer.
- Switch the oven to broil and place the baking dish on the oven rack closest to the broiler. Broil until the top bubbles and turns golden brown, about 3 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 9 grams, Carbohydrate 44 grams, Fat 17 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 665 milligrams, Sugar 7 grams, TransFat 0 grams
BAKED RICE WITH CHEESE AND TOMATOES
From my favorite inherited cookbook, "Cook Like a Peasant, Eat Like a King. The cookbook is from the 70's and documents the travels of two California "foodies" traveling through Europe, eating dishes made by "peasant women" in small villages. This side dish recipe is from Switzerland. I picture it as a comforting side dish. I like the combo of the swiss cheese and parmesan (not one I'm used to seeing), highlighting the influences of neighboring Italy.
Provided by Mrs Goodall
Categories White Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 400 degrees.
- In a casserole melt butter and sautee onions and garlic until soft.
- Stir in the tomatoes, rice, salt, thyme and bay leaf, blending well.
- Pour in the chicken broth, stirring.
- Cover casserole, bring to a boil, and place in pre-heated oven for 15 minutes.
- Remove cover, discard bay leaf, stir in two cheeses, and heat in the oven for 2 minutes.
CHEESY RICE 'N TOMATOES
Make and share this Cheesy Rice 'n Tomatoes recipe from Food.com.
Provided by Redsie
Categories Short Grain Rice
Time 13m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat dressing in small saucepan on medium heat. Add onions; cook and stir 3 minute or until tender.
- Stir in rice, broth and tomatoes. Bring to boil. Reduce heat to low; simmer 3 minute
- Add cheeses and parsley; stir until blended. Remove from heat. Let stand, covered, 5 minute before serving.
Nutrition Facts : Calories 261.8, Fat 6.8, SaturatedFat 3, Cholesterol 13.8, Sodium 211.4, Carbohydrate 42.9, Fiber 1.5, Sugar 2, Protein 6.5
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- Heat a dash of oil in a frying pan, and add the diced onion, garlic, mushrooms and spinach. Cook for 5-10 minutes over a medium heat, stirring regularly, until the vegetables are fairly soft.
- Add the chopped tomatoes, rice, and vegetable stock, and mix well. Transfer the mixture to a baking dish (mine measured approximately 8 x 8 inches), and add a lid (you can use kitchen foil if you don't have a lid).
- Bake at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, or until the rice is almost entirely cooked. Give it a stir, then sprinkle with grated cheese. Return to the oven (uncovered) until the cheese has crisped up to your liking (another 10-15 minutes).
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