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.
MOTHER'S TOMATO RICE PIE
I don't know whose mother made this originally, but my family likes it. We usually substitute brown minute rice for the regular. Every bit of fiber helps! And you could use salsa instead of tomato sauce, if you like a spicier flavor.
Provided by Chef MB
Categories One Dish Meal
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine beef, pepper, onion, bread crumbs, salt, pepper and 1/2 Celsius.
- tomato sauce. Mix well.
- Pat into bottom and sides of a greased 9" square pan. Combine remaining tomato sauce, rice, water, and 1/2 c cheese. Spoon mixture into meat shell.
- Cover and bake at 350 for 25 minute
- Top with remaining cheese. Bake, uncovered, 10-15 min longer.
RICE AND TOMATO PIE
Last weekend at an antique auction, I bought a maple cookbook stand full of vintage cookbooks. The books start in the mid 1930's and chronicle the owner's interest in American foods. One of the few exemptions is the "Sherlock Holmes Cookbook". The publishing date is not given, but it was gifted to the owner in 1979. The book uses the fictional characters - Sherlock Holmes, Dr. Watson and Mrs. Hudson to recapture the charm of the 1890's in London. This was a typical lunch dish that Mrs. Hudson would have served to Detective Holmes and Dr. Watson. Posted in response to "Vintage/Heritage/Older Cookbooks ... post your recipes!".
Provided by Lorac
Categories Lunch/Snacks
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Cook the rice in stock seasoned with salt, pepper, and curry.
- Put tomatoes in alternate layers with rice in a casserole.
- Sprinkle with buttered bread crumbs and cheese.
- Bake for 30 minutes.
Nutrition Facts : Calories 445.1, Fat 9.1, SaturatedFat 4.9, Cholesterol 18.1, Sodium 482.4, Carbohydrate 75.7, Fiber 4.7, Sugar 7.6, Protein 14.9
RICE AND TOMATO PIE
This is a tasty vegetarian recipe that goes well either as a dish in its own right or as an accompaniment to other foods. The stock can be a vegetable stock for a truly vegetarian dish, or a meat/chicken stock if preferred. It does change the overall taste a little. My daughter bought the recipe home from school many years ago and we have enjoyed it ever since.
Provided by Sandra Hyde
Categories Lunch/Snacks
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter gently in a pot and put in the breadcrumbs.
- Remove from heat and stir well to butter the breadcrumbs.
- Cook the rice, salt, pepper and curry powder in the pint of stock until tender.
- Peel and slice the tomatoes and onion.
- Put the rice, tomatoes onion and grated cheese in alternate layers in a greased fireproof dish.
- Sprinkle buttered breadcrumbs over the top.
- Bake for 1/2 an hour in a moderate oven.
- Serve hot or cold.
Nutrition Facts : Calories 165.7, Fat 3.7, SaturatedFat 2, Cholesterol 7.7, Sodium 166.2, Carbohydrate 27.9, Fiber 1.9, Sugar 3.3, Protein 5.2
CLASSIC TOMATO SPANISH RICE
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
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
RICE AND TOMATOES
Categories Rice Tomato Side Vegetarian Quick & Easy Low/No Sugar Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- In a large saucepan bring 4 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. The rice may be made 1 day in advance and kept covered and chilled. Reheat the rice in a steamer over boiling water. In a saucepan cook the onion in the oil over moderately low heat, stirring occasionally, until it is softened, add the tomatoes with the reserved juice, and cook the mixture, stirring occasionally, for 3 minutes. In a bowl combine well the rice, the tomato mixture, and salt and pepper to taste.
RICE PIE CRUST
This pie crust is LOW in calories & can be used for a lots of different fillings, such as onion pie or tomato pie.
Provided by Darlene Summers
Categories Pie
Time 12m
Yield 1 9inch pie shell, 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients and mix thoroughly.
- Press into the bottom and up sides of 9-inch GLASS pie plate.
- Microwave on HIGH till cheese is melted (about 1 1/2 to 2 minutes).
Nutrition Facts : Calories 590.5, Fat 17.9, SaturatedFat 9.7, Cholesterol 225.5, Sodium 311.9, Carbohydrate 81.4, Fiber 1.3, Sugar 0.5, Protein 22.7
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
GROUND BEEF 'N' RICE PIE
Rhonda Van Gelderen of Menomonee Falls, Wisconsin presses seasoned ground beef into a pie plate to form the crust of this comforting dish. "It's a terrific time-saver because you don't brown the beef separately," she writes.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the beef, 3/4 cup tomato sauce, bread crumbs, onion, green pepper if desired and seasonings. Press evenly onto the bottom and up the sides of an ungreased 9-in. pie plate, forming a crust., In another large bowl, combine the tomato paste and remaining tomato sauce. Stir in the rice and 3/4 cup cheese; pour into crust. Place pie plate on a baking sheet. , Cover and bake at 350° for 25 minutes or until the meat is no longer pink. Uncover; drain. Sprinkle with remaining cheese. Bake 10-15 minutes longer or until the cheese is melted. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 262 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 576mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
More about "rice and tomato pie recipes"
10 BEST SAUSAGE TOMATO RICE CASSEROLE RECIPES | YUMMLY
From yummly.com
WHAT TO DO WITH LEFTOVER RICE? MAKE A TOMATO-RICE …
From thenfeedthem.com
TOMATO RICE RECIPE | BON APPéTIT
From bonappetit.com
TOMATO RICE WITH PEPPERS RECIPE | FOOD FROM PORTUGAL
From foodfromportugal.com
TOMATOES AND RICE - SOUTHERN BITE
From southernbite.com
TOMATO PIE RECIPE - COUNTRYFARM LIFESTYLES
From countryfarm-lifestyles.com
TOMATO RICE | JAMIE OLIVER RECIPES
From jamieoliver.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #lunch #side-dishes #eggs-dairy #vegetables #oven #easy #european #potluck #dinner-party #kid-friendly #english #grains #cheese #pressure-cooker #stove-top #dietary #comfort-food #pasta-rice-and-grains #taste-mood #to-go #equipment #number-of-servings
You'll also love