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
RICE AND TOMATOES
Categories Rice Tomato Side Vegetarian Quick & Easy Low/No Sugar Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- In a large saucepan bring 4 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. The rice may be made 1 day in advance and kept covered and chilled. Reheat the rice in a steamer over boiling water. In a saucepan cook the onion in the oil over moderately low heat, stirring occasionally, until it is softened, add the tomatoes with the reserved juice, and cook the mixture, stirring occasionally, for 3 minutes. In a bowl combine well the rice, the tomato mixture, and salt and pepper to taste.
BROWN RICE, TOMATOES AND BASIL
Steps:
- Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.
- Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.
TOMATO, RICE, AND CHICKEN THIGH CASSEROLE
This rice and chicken thigh casserole has several layers of flavor and no highly processed soups. A nice comfort meal for any time of the year.
Provided by aputler
Categories Chicken Casserole
Time 2h
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Trim excess fat from thighs. Wash and pat dry. Season moderately with pepper.
- Heat 2 tablespoons butter and olive oil in a large Dutch oven over medium heat. Add chicken thighs and cook until well browned, 3 to 5 minutes per side. Pour sherry over top. Remove chicken to a plate. Drain excess fat, leaving about 2 tablespoons drippings in the skillet.
- Add onion and bell pepper to the skillet and saute over medium heat until onions are translucent and peppers have softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice and saute for 2 minutes. Add chicken stock, bay leaf, salt, pepper, and saffron; bring to a boil.
- Remove from the heat and lay chicken thighs in a single layer over the rice mixture.
- Bake, covered tightly, in the preheated oven for 45 minutes.
- When the casserole has about 5 minutes left, melt remaining tablespoon butter in a skillet. Add tomato slices and saute until heated through.
- Place a tomato slice on top of each chicken thigh, then sprinkle Parmesan cheese over top. Return to the oven and bake, uncovered, until chicken juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Let rest for at least 15 minutes before serving.
Nutrition Facts : Calories 380.5 calories, Carbohydrate 23 g, Cholesterol 101.1 mg, Fat 18.7 g, Fiber 1.2 g, Protein 28.4 g, SaturatedFat 6.8 g, Sodium 374 mg, Sugar 2 g
CLASSIC TOMATO SPANISH RICE
Make and share this Classic Tomato Spanish Rice recipe from Food.com.
Provided by Calee
Categories White Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a frying pan with a tight fitting lid, sauté onion and garlic 2 minutes in vegetable oil.
- Add rice, tomato and spices, stir.
- Add chicken stock. Cover and simmer on low heat for about 20 minutes or until liquid is gone and rice is tender.
Nutrition Facts : Calories 301.2, Fat 8.8, SaturatedFat 1.4, Cholesterol 3.6, Sodium 478.4, Carbohydrate 47.9, Fiber 1.9, Sugar 4, Protein 7
INDIAN TOMATO RICE
This yummy South Indian dish is a common staple in an Indian household. It is also called 'tomato bath' and is often served alone for breakfast or even a light lunch or supper. It is a favorite of kids (think mac and cheese). Serve with hard-boiled eggs.
Provided by rphel685
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium heat; cook and stir onions until golden, 10 to 15 minutes. Add salt, garlic, chile powder, ginger, and turmeric; stir to coat. Mix tomatoes into onion mixture; cook and stir until tomatoes begin to break down, 5 to 10 minutes.
- Stir rice into onion-tomato mixture and pour in water. Bring to a boil; reduce heat to low, cover, and simmer, stirring occasionally, until rice is tender and liquid is absorbed, 15 to 20 minutes.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 64.9 g, Fat 13.2 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 2.2 g, Sodium 591.1 mg, Sugar 5 g
TOMATO BEEF AND RICE CASSEROLE
Here's a delicious dish that is very easy to make- and fast, too. The best thing, though, is that you mix everything in one bowl!
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Place in a greased 2-qt. baking dish. Cover and bake at 400° for 1-1/2 hours, stirring once or twice. Uncover during the last 15 minutes to brown.
Nutrition Facts : Calories 267 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 413mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.
RICE WITH TOMATOES
Provided by Pierre Franey
Categories easy, quick, weekday, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Slice tomatoes and cut into small dice. There should be about a cup.
- Heat one tablespoon of butter in saucepan and add onion and garlic. Cook, stirring, until wilted. Add tomato and stir.
- Add rice and stir. Add water, bay leaf, salt and pepper. Bring to a boil and cover closely. Let simmer 17 minutes. Remove bay leaf and stir the rice. Stir in remaining tablespoon butter and serve.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 2 grams, Carbohydrate 43 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 468 milligrams, Sugar 2 grams, TransFat 0 grams
RICE WITH TOMATOES AND BLACK OLIVES
Provided by Marian Burros
Categories easy, quick, side dish
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Combine rice and 2 cups of water in heavy-bottomed saucepan. Bring to boil; reduce heat and cook a total of 17 minutes, until rice is tender and water has evaporated.
- Meanwhile chop the whole onion; sauté onion in hot oil in nonstick skillet.
- Pit and cut up olives; wash, trim and coarsely chop tomatoes. When onion is tender add the olives and tomatoes and cook over high heat to evaporate liquid.
- Wash, dry and chop basil to make 2 tablespoons. Just before adding tomato mixture to rice, stir in basil. Add mixture to cooked rice and season with optional salt and with pepper.
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