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
CHEESY RICE 'N TOMATOES
This yummy and easy recipe comes from our local Marsh Supermarkets webpage. It has all my favorite ingredients for a quick supper. Recipe: Marsh.net
Provided by Ellen Bales
Categories Rice Sides
Time 35m
Number Of Ingredients 8
Steps:
- 1. Heat the oil in a medium saucepan over medium heat. Add onions; cook and stir 3 minutes, or until tender.
- 2. Stir in the rice, broth and tomatoes. Bring to a boil. Reduce heat to low; simmer 5 minutes.
- 3. Add cheeses and parsley; stir until blended. Remove from heat. Let stand, covered, 5 minutes, before serving.
- 4. Sprinkle with more Parmesan, if you like, and serve with a salad and/or a meat dish of your choice.
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 somethin' somethin', making it a worthy dinner party dish. Mackenzie Kelley, the lovely photographer of my cookbook "Indian-ish," called it "even better than pizza" (!!!!).
Provided by Priya Krishna
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Adjust an oven rack to the highest position and preheat the oven to 500 degrees F.
- In a large pan over medium-high heat, warm the oil. Once the oil begins to shimmer, add the onion and chile, spread them out in an even layer in the pan, and cook 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 spoon to lightly crush them. Cook, stirring occasionally, until the tomatoes break down into a chunky sauce, 5 to 6 minutes, then add the salt.
- Put the cooked rice in an 8-inch square (or similar size) baking dish, then fold in the tomato sauce. (You can also do the folding in a separate bowl and then transfer the rice to the baking dish, if you doubt your ability to not spill rice and sauce everywhere.) Evenly distribute the grated cheese over the top.
- Switch the oven to broil and place the baking dish on the top oven rack. Broil for about 3 minutes, until the top bubbles and turns golden brown. Serve immediately.
CHEESY RICE 'N TOMATOES
Make and share this Cheesy Rice 'n Tomatoes recipe from Food.com.
Provided by Redsie
Categories Short Grain Rice
Time 13m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat dressing in small saucepan on medium heat. Add onions; cook and stir 3 minute or until tender.
- Stir in rice, broth and tomatoes. Bring to boil. Reduce heat to low; simmer 3 minute
- Add cheeses and parsley; stir until blended. Remove from heat. Let stand, covered, 5 minute before serving.
Nutrition Facts : Calories 261.8, Fat 6.8, SaturatedFat 3, Cholesterol 13.8, Sodium 211.4, Carbohydrate 42.9, Fiber 1.5, Sugar 2, Protein 6.5
BAKED RICE WITH CHEESE AND TOMATOES
From my favorite inherited cookbook, "Cook Like a Peasant, Eat Like a King. The cookbook is from the 70's and documents the travels of two California "foodies" traveling through Europe, eating dishes made by "peasant women" in small villages. This side dish recipe is from Switzerland. I picture it as a comforting side dish. I like the combo of the swiss cheese and parmesan (not one I'm used to seeing), highlighting the influences of neighboring Italy.
Provided by Mrs Goodall
Categories White Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 400 degrees.
- In a casserole melt butter and sautee onions and garlic until soft.
- Stir in the tomatoes, rice, salt, thyme and bay leaf, blending well.
- Pour in the chicken broth, stirring.
- Cover casserole, bring to a boil, and place in pre-heated oven for 15 minutes.
- Remove cover, discard bay leaf, stir in two cheeses, and heat in the oven for 2 minutes.
CHEESY RICE 'N TOMATOES
Complement any meal with this creamy, cheesy side dish made with Minute® Rice, tomatoes, onions, cream cheese and Parmesan.
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in medium saucepan on medium heat. Add onions; cook and stir 3 minutes or until tender.
- Stir in rice, broth and tomatoes. Bring to boil. Reduce heat to low; simmer 3 minutes.
- Add cheeses and parsley; stir until blended. Remove from heat. Let stand, covered, 5 minutes before serving.
Nutrition Facts : Calories 460.6 calories, Carbohydrate 49.9 g, Cholesterol 65.2 mg, Fat 24.4 g, Fiber 0.8 g, Protein 11.7 g, SaturatedFat 13.7 g, Sodium 258.5 mg, Sugar 1.8 g
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5/5 (7)Category Side DishCuisine AmericanEstimated Reading Time 4 mins
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