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
CREAMY TOMATO RICE
This was served at a meeting-luncheon I attended. I think all the people attending wanted this recipe, so the organizer of the event asked the caterer for it. It's so easy, but so tasty! The caterer did caution that we shouldn't use instant rice for this as it gets mushy. The cooking time includes the time to cook the rice.
Provided by Librarybaker
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook the rice according to the package directions.
- Melt the butter and saute the onion in it until softened.
- Mix with the cooked rice and broth. Cook for about 5 minutes.
- Add the cream cheese and tomatoes. Stir until the cream cheese has melted and the tomatoes are warmed.
- Place in serving dish and sprinkle with the Parmesan cheese.
Nutrition Facts : Calories 187.3, Fat 9.1, SaturatedFat 5.2, Cholesterol 26, Sodium 259.9, Carbohydrate 21.3, Fiber 0.6, Sugar 1.2, Protein 4.8
CREAMY TOMATO RISOTTO
A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An ideal midweek supper
Provided by Angela Boggiano
Categories Main course
Time 40m
Number Of Ingredients 11
Steps:
- Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
- Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
- Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
- Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.
Nutrition Facts : Calories 381 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium
SPICY CREAMY TOMATO RICE
A dish that evolved after a failed attempt at something else for my OH. It is tasty, filling and easily made with staple ingredients that every fridge or cupboard has lying within it! It has almost the consistency of a risotto with the spicy taste of a biryani. If anyone can suggest a good name for this dish, please let me know! Enjoy.
Provided by Pretty_Smart
Categories One Dish Meal
Time 30m
Yield 2 mains, 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Finely chop the onion, peppers, garlic, chilli and ginger.
- In a large wok, gently fry the onion, peppers, garlic, chilli and ginger along with the spices in vegetable oil.
- Stir in the rice (enough for 2 persons or alter the amount and the other ingredients to cater to your needs). Ensure that the rice has been coated in the oil and spices.
- Add the can of chopped tomatoes and follow with boiling water that has been mixed with a stock cube.
- Bring the mixture to the boil again and let simmer for 15 mins, or until the rice has cooked.
- Stir in the cream and season to taste - allow to simmer gently for a further 5-10 minutes.
Nutrition Facts : Calories 230.1, Fat 12.9, SaturatedFat 7.5, Cholesterol 39.9, Sodium 621.1, Carbohydrate 27.1, Fiber 5.5, Sugar 9.3, Protein 6
CREAMY TOMATO SOUP WITH RICE
It's winter. Hothouse tomatoes taste like pink chalk. This soup, made with canned tomatoes, actually summons up a sense memory of those glorious August and September fresh tomato soups.
Provided by Elisabetta47
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a saucepan and add olive oil, onion, basil and salt and pepper.
- Stir and cook onions for 3-4 minutes.
- Add tomatoes and tomato paste.
- Gently simmer, uncovered, 10 minutes.
- Blend 5 T chicken broth with flour. Add to the tomato mixture, stir and add remaining broth.
- Bring to a simmer and continue simmering for 30 minutes, stirring often to prevent scorching.
- Meanwhile, cook rice according to package directions. Drain.
- When ready, puree soup with an immersion blender or regular blender.
- Return to heat. Add sugar and cream/milk. Simmer 5 more minutes.
- Place a serving of rice in each soup bowl (1/4 c or more, depending on how thick you like it) and pour the tomato puree over. Stir and serve.
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TOMATO BASIL RICE - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (15)Total Time 40 minsCategory Side DishCalories 113 per serving
- In a medium saucepan, cook onion in olive oil until it begins to soften, about 4 minutes. Add rice and cook 2-3 minutes or until the rice starts to brown a little bit.
- Remove from heat and rest 5 minutes before removing the lid. Add 2 tablespoons parmesan cheese and basil. Mix well.
CREAMY TOMATO RISOTTO WITH CRISPY GARLIC CRUMBS
From kitchensanctuary.com
5/5 (13)Calories 488 per servingCategory Dinner
- First make your tomato based stock. Place the tin of chopped tomatoes into a large jug. Add in the vegetable stock and tomato puree and stir. Heat this stock in a small pan or in the microwave until almost boiling, then turn off the heat.
- Heat oil in a large pan, add the onion and cook for about 5 minutes until the onion starts to go translucent, add in the garlic, stir and cook for a further minute.
- Wait for the wine to almost fully absorb (stirring regularly) and then add the tomato stock a ladle at a time, ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly.
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