ROASTED TOMATO RICE WITH CUMIN AND OREGANO
Steps:
- Preheat oven to 450℉. Place tomatoes on a small baking sheet and cover with the garlic, piquín, oregano, cumin, olive oil and salt. Toss well. Place in the oven and let the tomatoes roast until completely wrinkled, mushy and slightly charred, about 25 minutes. Remove them from the oven.
- Heat the vegetable oil in a medium saucepan over medium to medium-high heat. Once hot, add the rice and stir to coat as it cooks for a minute. Make room in the middle and add the onion, stir to mix with the rice, and continue cooking until the rice grains change color to a deep bright white and feel heavier and make a louder sound as you stir, about 4 to 5 minutes.
- Add the chicken broth, orange juice, and salt and stir. Increase heat to medium high, and once it is bubbling strongly, add the roasted tomatoes with all their juices on top. Give it the gentlest stir, cover, and reduce the heat to low. Cook for 15 minutes, or until all liquid has been absorbed and you see no more at the bottom of the pan. Turn off heat and keep covered until you serve.
RICE AND TOMATOES WITH CUMIN
I made this up when I had some rice and tomatoes left over. It turned out better then the dish I made the rice for -- I used a mix of wild and Jasmine rice, but any rice would do. Time does not include cooking rice.
Provided by John W Wenzelburger
Categories Rice
Time 12m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Drain Tomatoes and mix with rice.
- Add Cumin to taste and mix well.
- Nuke in microwave until all ingredients are at serving temperature.
Nutrition Facts : Calories 141.7, Fat 0.6, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 30.8, Fiber 1.6, Sugar 2.6, Protein 3.2
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