Tomatoerice Recipes

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INDIAN TOMATO RICE



Indian Tomato Rice image

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

⅓ cup vegetable oil
2 onions, diced
1 ½ teaspoons salt
1 clove garlic, minced
1 teaspoon chile powder
1 teaspoon minced fresh ginger root
½ teaspoon ground turmeric
2 cups diced tomatoes
2 ¼ cups basmati rice
3 cups water

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 RICE



Tomato Rice image

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

1 onion, chopped
1 garlic clove, chopped
2 tablespoons olive oil
1 cup converted rice
1 1/2 cups chicken broth
1 cup crushed tomatoes
salt and pepper

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

TOMATO RICE



Tomato Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 0

Steps:

  • Heat 1/4 cup vegetable oil in a large saucepan over high heat. Add 2 cups white rice; toast 3 minutes. Puree 1 chopped cored large tomato, 1/2 chopped small white onion, 1 garlic clove and 1 teaspoon kosher salt in a blender. Add to the rice and cook, stirring, until almost dry, about 5 minutes. Stir in 3 cups chicken broth and 2 tablespoons chopped cilantro; bring to a boil. Reduce the heat, cover and simmer until the liquid is absorbed, 20 minutes. Let sit, covered, 10 minutes. Fluff the rice with a fork, season with salt and pepper and top with more cilantro.

SPICED TOMATO RICE



Spiced tomato rice image

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

350g long-grain rice
500ml vegetable stock
200ml passata
1 tsp ground cumin
1 tsp mild chilli powder
handful flat-leaf parsley

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

GREEK TOMATO RICE



Greek Tomato Rice image

A very tasty Greek tomato rice recipe!

Provided by vpecchia

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
½ small onion, diced
2 cloves garlic
1 cup long grain rice
1 ½ cups chicken broth
½ cup tomato sauce
2 tablespoons chopped fresh parsley
½ teaspoon salt
fresh ground black pepper

Steps:

  • Heat oil in a saucepan over medium heat and cook onion and garlic until soft and translucent, about 3 minutes. Add rice; cook and stir until lightly toasted for 2 minutes. Add chicken broth, tomato sauce, parsley, salt, and pepper; bring to a boil.
  • Cover and reduce heat to low. Cook until all the liquid is absorbed and rice is done, about 20 minutes.

Nutrition Facts : Calories 166.5 calories, Carbohydrate 27.1 g, Cholesterol 1.5 mg, Fat 4.9 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 594.5 mg, Sugar 1.4 g

CLASSIC TOMATO SPANISH RICE



Classic Tomato Spanish Rice image

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

2 tablespoons vegetable oil
1 medium onion
1 garlic clove
1 cup uncooked rice
1 tomatoes, chopped
2 teaspoons chili powder
1/2 teaspoon oregano
1/2 teaspoon salt
2 cups chicken stock

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

TOMATO RICE



Tomato Rice image

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

3 tablespoons unsalted butter
2 tablespoons safflower oil
1 teaspoon whole cumin seeds
1/2 teaspoon brown or black mustard seeds
6 curry leaves
Pinch of asafetida
1 medium onion, minced (1 1/3 cups)
3 cloves garlic, minced (4 teaspoons)
1 to 2 Thai bird chiles or 1 long Indian chile, seeded if desired and thinly sliced
Kosher salt
3 medium tomatoes, coarsely chopped (3 cups)
1/4 teaspoon ground turmeric
4 cups Plain Basmati Rice
Coarsely chopped fresh cilantro, for serving

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.

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