STUFFED TOMATOES WITH RICE
Here's a pretty side dish that will please everyone who tastes it. Stuffed with brown or white rice, these tomatoes can be prepared ahead and baked hours later-so they're perfect for a busy hostess.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain., In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid is evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt., Stuff into tomato shells; dot with remaining butter. Place in a greased 9-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 238 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 589mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.
TOMATO RICE
Make and share this Tomato Rice recipe from Food.com.
Provided by Redsie
Categories White Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, soften the onion and garlic in the oil.
- Add the rice and stir to coat the grains with oil.
- Add the broth and tomatoes.
- Season with salt and pepper.
- Bring to a boil, lower the heat, cover and simmer until cooked about 25 minutes.
Nutrition Facts : Calories 278.6, Fat 7.9, SaturatedFat 1.2, Sodium 430.3, Carbohydrate 45.1, Fiber 2.3, Sugar 4, Protein 6.4
WHITE RICE WITH TOMATOES
Make and share this White Rice With Tomatoes recipe from Food.com.
Provided by lazyme
Categories White Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Melt 4 tablespoons butter over medium heat.
- Add onion; cook about 1 minute, then stir in rice.
- Add water and salt, bring to a boil and reduce heat.
- Cover and cook 15 to 20 minutes, until water is absorbed.
- When rice is cooked, melt remaining butter in a separate saucepan.
- Add tomatoes; cook 15 to 20 seconds.
- Stir into rice.
Nutrition Facts : Calories 295.7, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 884.4, Carbohydrate 42.8, Fiber 1.7, Sugar 2.4, Protein 4.1
RICE WITH TOMATOES AND ONIONS
Often known as Mexican rice,and sometimes as Spanish rice-this dish is easy to make for a crowd. This is a very basic recipe open to infinite interpretations - I think every Mexican restaurant I've ever been to adds something different. Found at the Saveur website.
Provided by Pinay0618
Categories White Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put rice into a medium bowl, cover with water, and swish around with your hand until water clouds. Drain and repeat process until water remains clear, 3-4 more times. Drain again, return rice to bowl, and set aside.
- Put tomatoes, onions, and garlic into a food processor and process to a fine puree. Transfer to a medium bowl and set aside.
- Heat oil in a 3 1/2-quart caldero or medium heavy-bottomed pot with a tight-fitting lid over medium-high heat. Add rice and cook, stirring constantly with a wooden spoon, until lightly golden, 5-7 minutes. Add tomato-onion puree and cook, stirring often, until the mixture becomes bright orange, about 3 minutes. Stir in stock and season to taste with salt.
- Bring to boil and cook, undisturbed, until liquid barely covers rice and craters appear on the surface, 8-10 minutes. Reduce heat to low, cover, and steam until rice is tender 18-20 minutes more. Remove pot from heat. Set aside to let cool, undisturbed, for 10 minutes, then fluff with a fork.
Nutrition Facts : Calories 258.6, Fat 6.7, SaturatedFat 0.8, Cholesterol 2.7, Sodium 132.9, Carbohydrate 42.6, Fiber 1.1, Sugar 2.7, Protein 6
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TOMATOES AND RICE - SOUTHERN BITE
From southernbite.com
5/5 (5)Category Side DishCuisine AmericanEstimated Reading Time 4 mins
- In a large pot with a tight fitting lid, melt the bacon grease over medium high heat. Add the onions and cook until translucent and tender. Add the garlic and cook for 1 minute.
- Add the chicken broth and tomatoes. Bring to a boil. Add the rice and stir well. Add salt to taste. Reduce the heat to a low simmer and cover. Cook for 20 to 25 minutes or until tender and most of the liquid has been absorbed. Turn off the heat and allow the rice to rest for an additional 5 minutes to allow the remaining liquid to be absorbed. Fluff the rice with a fork and serve.
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