Ww Low Fat Baked Tomato Rice Recipes

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.

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.

PORTUGUESE TOMATO RICE

Steps:

• Heat olive oil and butter in saucepan until butter is melted.
• Add onion and garlic and sauté until onion is soft.
• Add chopped tomatoes, cover and simmer for 15 minutes.
• Add broth and bring to a boil, then add rice, cover and simmer for about 20 minutes.
• Salt and pepper to taste.

LOW-FAT CHILI RICE

Steps:

• Fry the onions, garlic, mushrooms and peppers in a few sprays of oil for 5 minutes.
• Add the rice and stir for 1 minute.
• Pour in 2 pints cold water, stir through, then add the tomato sauce, spices and dried herbs.
• Cook on a medium heat until the water is absorbed (about 15 minutes) then add the scallions.
• Cook for a further 2 minutes then serve, dressed with some fresh herbs.

LOW FAT RICE WITH PEAS & CARROTS (KOSHER-PAREVE)

Steps:

• Warm oil in pot. Do not over heat!
• Add onion and reduce heat, cover and slowly allow onion to golden. If needed, occasionally add 1 Tbs boiled water to prevent burn).
• Add rice, and fry while stirring.
• Add water, salt, consomme, thyme (if desired) and peas & carrots.
• Bring to boil.
• Reduce to the lowest heat, cover with clean dry kitchen towel and cover with lid.
• Cook for 12 minutes and take off the stove. Leave covered for additional 5 minutes.
• Do not open until cooking is done.
• Fluff gently with fork before serving.
• Enjoy!