Ww Low Fat Baked Tomato Rice Recipes

TEX-MEX LAZY TOMATO RICE

Steps:

• Rinse the rice in a colander until the water runs clear. Put the rice in a 5- to 10-cup rice cooker. Fill with water according to the manufacturer's instructions. Stir in the taco seasoning and 1 teaspoon salt. Add the beans in a small pile. Directly next to the beans, add the ground beef in a pile, then the red pepper, green pepper and corn, so each ingredient has its own section of the circle.
• Turn the tomato core-side down and make a deep X with a sharp knife across the bottom. Place the tomato in the center of the rice cooker with the X facing up. Close the rice cooker and follow the manufacturer's directions to set to regular white rice.
• When the cook cycle is complete, carefully open the rice cooker and stir together the ingredients. Squeeze in the lime juice and mix. Taste and adjust the seasoning with more salt if necessary. Sprinkle with the Cheddar, if desired. Serve with sour cream and avocado if using.

WW LOW FAT BAKED TOMATO RICE

Steps:

• Heat the oven to 350°F or 180°C.
• Put the rice in an ovenproof casserole dish. Add the finely diced onion.
• Crumble in the chicken stock cubes and pour over the boiling water. Stir to dissolve the stock.
• Add the chopped tomatoes, italian seasoning, parmesan cheese and garlic. Season with salt and pepper if desired. Stir to mix well.
• Cover with a lid or tin foil and bake in the oven for 45 minutes.
• Uncover after 45 minutes. Stir and bake a further 10 minutes uncovered or until the rice is cooked and most of the liquid has been absorbed.
• Serve hot or allow to cool and store in the fridge to be reheated.
• NB: If reheating in the microwave the next day, add a little water before heating, to avoid the rice drying out.

BAKED RICE WITH SLOW-ROASTED TOMATOES AND GARLIC

Steps:

• Heat oven to 350 degrees.
• In an 8-by-12-inch casserole dish, toss together tomatoes, garlic, shallots, cilantro stems, thyme, cinnamon sticks, 1/2 teaspoon salt and pepper to taste. Pour oil over everything, then bake until vegetables are soft, about 1 hour. Remove from oven and increase oven temperature to 450.
• Without stirring anything, sprinkle rice evenly over vegetables. Top with remaining 1/2 teaspoon salt and plenty of black pepper.
• Carefully pour boiling water over rice, then cover dish tightly with foil and bake for 25 minutes, until rice is cooked. Remove from oven and set aside for 10 minutes, still covered.
• Remove foil, gently stir in cilantro leaves, taste and add more salt if needed, and serve.

COM SOT CA CHUA - VIETNAMESE TOMATO RICE

Steps:

• Heat Oil over medium heat, add shallots and garlic. Saute until soft.
• Add tomatoes and sugar, cook until thickened.
• Add Rice and stir until completely incorporated.
• Add spring onions, salt & pepper.
• Serve!
• Can garnish with coriander leaves, if desired.

RISO AL FORNO (ITALIAN BAKED RICE)

Steps:

• Mix Parmigiano-Reggiano cheese and bread crumbs together in a bowl; set aside.
• Heat olive oil in a Dutch oven over medium heat. Add onion and saute until tender and translucent, about 8 minutes. Add passata, vegetable broth, peas, basil, oregano, thyme, garlic, pepper, and red pepper flakes. Stir, bring to a simmer, and cook for 5 minutes. Add rice; mix well. Cover and simmer, adding a bit of water if necessary to keep rice from sticking to the bottom, until tender, about 18 minutes.
• While the rice is cooking, preheat the oven to 375 degrees F (190 degrees C).
• Remove the Dutch oven from the stove and gently stir in provolone cheese. Sprinkle reserved bread crumb mixture on top.
• Bake in the preheated oven until bubbly and browned on top, about 15 minutes.