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
BAKED TOMATO SLICES
A delicious way to top leftover pasta!
Provided by Laura
Categories Side Dish Vegetables Tomatoes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Brush baking sheet with about 1 tablespoon olive oil.
- Arrange tomato slices on the baking sheet. Sprinkle rosemary and garlic over tomatoes and brush with remaining olive oil; season with salt and pepper.
- Bake in the preheated oven until tomatoes are tender, 5 to 10 minutes.
Nutrition Facts : Calories 138.4 calories, Carbohydrate 4.1 g, Fat 13.7 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 5.2 mg, Sugar 2.4 g
TOMATO RICE
We love the scent of the curry leaves in this southern Indian-style dish; they are available fresh and frozen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 35m
Yield Makes 6 cups; Serves 6 to 8
Number Of Ingredients 14
Steps:
- Melt butter with oil in a large straight-sided skillet over medium-high heat. Add cumin and mustard seeds. When mustard seeds begin to pop (about 30 seconds), add curry leaves (take care, as mixture will splatter) and asafetida. Fry 30 seconds.
- Add onion, garlic, chiles, and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add tomatoes and turmeric and cook, stirring occasionally, until tomatoes are softened and beginning to caramelize around the edges of the pan, 3 to 5 minutes. Stir in 1/4 cup water and scrape up any browned bits. Add rice and stir to coat. Cover, remove from heat, and let stand 5 minutes. Taste and adjust seasoning with salt if needed. Serve, sprinkled with cilantro.
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 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
SPICED TOMATO RICE
Just a few storecupboard ingredients turn plain rice into something special
Provided by Good Food team
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 6
Steps:
- Place the rice in a pan with the stock and passata. Bring to the boil, cover and simmer for 10-12 mins. Take off the heat, stir in the cumin and chilli powder, then cover and rest for 5 mins more. Fluff with a fork and serve scattered with parsley.
Nutrition Facts : Calories 354 calories, Fat 2 grams fat, Carbohydrate 80 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.62 milligram of sodium
TOMATO FRIED RICE
Cooking rice in big batches is like giving a gift to your future self; tossed with tiny tomatoes, leftovers become tonight's dinner in minutes.
Provided by Heidi Swanson
Categories Bon Appétit Dinner Tomato Rice Vegetarian Dairy Free Ginger Soy Sauce Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 12
Steps:
- Trim dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts; set aside separately. Quarter any larger tomatoes and halve any small ones. Place about one-quarter of tomatoes in a small bowl; season generously with salt and toss to combine. Set aside.
- Heat 1 Tbsp. sesame oil in a large skillet over medium-high. Add reserved white and pale green parts of scallions and remaining 3/4 of tomatoes and cook, stirring occasionally, until softened and any liquid from tomatoes has evaporated, about 4 minutes. Mix in garlic and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Add rice and stir to separate grains. Cook just to heat rice through, about 3 minutes.
- Scoot vegetables and rice to 1 side of skillet, then pour half of remaining sesame oil into pan. Add eggs and cook, stirring often, until just set, about 1 minute. Mix into vegetables and rice, then drizzle in soy sauce and cook, stirring, just until well combined.
- Transfer fried rice to a large bowl or platter. Drain salted tomatoes, drizzle with olive oil, and spoon over rice. Sprinkle with reserved scallion tops and red pepper flakes (if using) and drizzle with remaining sesame oil. Finely grate zest from lemon over.
TEX-MEX LAZY TOMATO RICE
This recipe uses a rice cooker to get a full rice dinner on the table in a fun, fast, hands-off way. We used a Japanese-style cooker, but you could do this with almost any version. The tomato gets super soft and stirs right into the rice, making an instant sauce. Feel free to play with the ingredients and flavor profiles once you have the technique down.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
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.
TOMATO SLICE
Provided by Geoffrey Zakarian
Categories beverage
Time P2DT10m
Yield 1 drink
Number Of Ingredients 7
Steps:
- For the balsamic vinegar and agave nectar glaze: Put the balsamic vinegar and agave in a small saucepan over medium heat. Bring to a simmer and cook until the mixture comes together and thickens. Set aside to cool slightly. Rim a cocktail glass with the glaze.
- For the tomato slice: Add the fresh tomato water and Basil-Infused Vodka to a cocktail shaker, add large ice cubes, shake vigorously and double-strain into the prepared glass. Add the foam on top, garnish with the basil leaf and serve.
- Combine the vodka and basil leaves and let steep for at least 2 days. Strain out the basil before serving.
SLOW-ROASTED TOMATO SLICES
These delicious slow-roasted tomato slices can be paired with hearty Macaroni and Cheese -- both recipes are adapted from "Martha Stewart's Cooking School."
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Place tomato slices on rimmed baking sheets in a single layer. Drizzle with olive oil; season with salt and pepper and sprinkle with thyme leaves. Transfer to oven and roast until softened and browned in spots, about 20 minutes.
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
TOMATO RICE SLICE
Great as a main for vegetarian or equally good as a side dish. Reheats well to take for lunch next day. Good standby. Filling and tasty.
Provided by Sueie
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice until tender, drain.
- Steam spinach until just wilted, rinse and drain well, cut finely.
- Heat oil in pan, add onion, cook, stirring, until soft.
- Combine rice, spinach, onion, dill and cheese in bowl.
- Stir in combined cream and eggs, mix well.
- Spread mixture into prepared 9 inch pan placing tomatoes on top of rice mixture, sprinkle with extra cheese.
- Bake, uncovered in moderate oven about 30 minues or until set and lightly browned.
Nutrition Facts : Calories 637.1, Fat 33.9, SaturatedFat 18, Cholesterol 240, Sodium 616.8, Carbohydrate 61.4, Fiber 3.7, Sugar 3.1, Protein 22.6
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