Rice Pilaf With Tomatoes Recipes

Steps:

• In a 3-cup microwave-safe dish, melt butter. Stir in the rice and onion. Microwave, uncovered, on high for 2-3 minutes or until rice is lightly browned and onion is tender, stirring once. Add broth. , Cover and cook on high for 13-15 minutes or until liquid is absorbed. Stir in the green onion, tomato and parsley.

Steps:

• Heat oil in a small saucepan over medium heat; add onion and rice. Cook, stirring frequently, until rice is golden, 5 to 8 minutes.
• Stir in tomatoes (and their juice), thyme, and 1 cup water; season generously with salt and pepper.
• Bring to a boil; reduce heat to medium-low, and simmer, tightly covered, until rice is tender, about 18 minutes. Let stand off heat, covered, 5 to 10 minutes. Fluff rice gently with fork before serving.

Steps:

• Heat 2 tablespoons of the olive oil in a small Dutch oven or large saucepan, add the onions, and cook over low heat for 10 minutes, or until translucent but not brown.
• Stir in the rice and 2 teaspoons of salt and cook over low heat for 5 minutes.
• Add the hot stock and the saffron and cook, covered, over the lowest heat for 20 minutes, or until the rice is tender.
• Optional, transfer the rice to a baking dish, add the stock and bake at 350 F for 50-60 minutes, or until liquid is absorbed and the rice is tender.
• Meanwhile, in a medium sauté pan, heat the remaining 2 tablespoons of olive oil, add the garlic, and cook over low heat for 50 seconds. Add the drained diced tomatoes and cook for 5 minutes, stirring from time to time. When the rice is done, add the tomato mixture, 3/4 teaspoon salt, the pepper, parsley, and Parmesan, Stir with a fork, season to taste, and serve hot.

Steps:

• For the rice: Soak the rice in 4 cups of cold water for 30 minutes.
• For the chicken: Meanwhile, in a large skillet, heat the oil over medium-high heat. Arrange the chicken on a baking sheet in a single layer. Season all sides of the chicken with salt. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not crowd the skillet. Lower the heat to medium and cook until the skin is browned, 5 to 8 minutes. Flip the chicken and brown the other side, another 5 to 8 minutes. Transfer the chicken pieces to a clean baking sheet and set aside.
• In the same skillet, add the garlic and onions. Add the red pepper flakes and some salt and cook, stirring frequently, until the garlic and onions turn light brown, 5 to 8 minutes. Add the coconut milk, tomatoes and bay leaves and bring to a simmer. Arrange the chicken pieces skin-side up in a single layer in the sauce. Pour any juices into the sauce as well. Lower the heat and simmer until the chicken is cooked through, 30 to 35 minutes. Discard the bay leaves. Taste for seasoning. Keep warm.
• To cook the rice: While the chicken is cooking, heat the oven to 250 degrees F.
• On a baking sheet, combine the cumin, fennel, cayenne and cinnamon stick. Lightly toast the spices in the oven, 1 to 2 minutes. Set aside.
• Heat a large Dutch oven over medium heat and add the butter and onion. Season with salt and cook until the onion is translucent but not browned, 5 to 8 minutes. Stir in the spices. Drain the rice, reserving the soaking water. Stir in the rice and cook until you hear it crackling, 1 to 2 minutes. Gently stir in the reserved water. Season with salt and bring to a simmer over medium heat. Cover and cook until the water has been absorbed and the rice is fluffy, about 15 minutes. Remove from the heat and allow the rice to rest for 5 to 10 minutes before "forking" it gently onto plates. Spoon the chicken and sauce over the rice and serve.

Steps:

• Heat oil in medium saucepan over medium heat until hot.
• Add shallots; sauté 1 to 2 minutes or until soft.
• Add rice; cook 1 minute, stirring constantly.
• Add tomatoes, salt, pepper and stock; mix well.
• Cover; bring to a boil.
• Reduce heat to low; simmer 15 minutes or until liquid is absorbed and rice is tender.
• Place in serving bowl; top with cheese.

Steps:

• Heat olive oil over medium heat.
• Add minced onion and garlic and saute for 2 minutes.
• Add the sun-dried tomatoes and saute another minute.
• Add the Jasmine rice and saute one minute.
• Add the salt, pepper, bouillon cubes and water and stir.
• Cover and bring to a boil.
• Reduce heat when boiling and simmer 15 minutes. (No peaking! Do not remove the lid while cooking!).
• After 15 minutes, remove from heat and stir in the fresh spinach and lemon juice.
• Cover and let steam 15 minutes. Voila!

Steps:

• Melt 1/4 cup butter in heavy large pot over medium heat.
• Add onions, garlic, and oregano.
• Cover; cook until onions are soft, stirring often, abaout 8 minutes.
• Mix in wild rice.
• Add 7 cups of water, bring to a boil, stirring often.
• Reduce heat to medium-low.
• Cover; simmer 30 minutes.
• Mix in white rice.
• Cover and cook until rice is tender, about 18 minutes.
• Uncover and cook until water cooks away, about 4 minutes.
• Add green onions, basil and 1/4 cup butter.
• Season with salt and pepper.
• Mix in tomatoes.

Steps:

• Prepare the chicken stock- let it simmer while you prepare the other ingredients.
• Melt the butter in a frying pan and saute the garlic and onion for about 2 minutes.
• Add the rice and tumeric powder to the garlic and onions, and lightly fry the mixture until the rice is yellowed (about 2 minutes).
• Transfer the rice/onion/garlic mixture to a small pot, then add raisins, lemon slice, and salt to the mixture.
• Add the chicken stock into the rice mixture, making sure that there isn't too much or too little liquid (the liquid level should be about 1 inch above the rice level) Bring mixture to a boil, then bring to low heat, allowing to simmer for about 20 minutes.
• Stir occasionally to prevent the rice at the bottom from getting burnt.
• Mix in remaining ingredients (cinammon, parsley, tomato, pepper).
• Serve warm.

Steps:

• Place the rice and salt in a small bowl and pour in boiling water to cover; set aside until water cools; drain, wash with cold water and drain again.
• Bring butter, tomato juice, salt to taste and optional cinnamon stick if desired, to boil in a heavy saucepan; add rice, stir, cover and boil for 2 minutes.
• Lower heat and simmer rice until all the liquid is absorbed; turn off the heat, cover the pan with a clean handkerchief or kitchen towel, replace the cover and set aside for 30 minutes before serving.