Rice With Tomatoes Recipes

Steps:

• Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.
• Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

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.

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.

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.

Steps:

• Slice tomatoes and cut into small dice. There should be about a cup.
• Heat one tablespoon of butter in saucepan and add onion and garlic. Cook, stirring, until wilted. Add tomato and stir.
• Add rice and stir. Add water, bay leaf, salt and pepper. Bring to a boil and cover closely. Let simmer 17 minutes. Remove bay leaf and stir the rice. Stir in remaining tablespoon butter and serve.

Steps:

• Put rice into a medium bowl, cover with water, and swish around with your hand until water clouds. Drain and repeat process until water remains clear, 3-4 more times. Drain again, return rice to bowl, and set aside.
• Put tomatoes, onions, and garlic into a food processor and process to a fine puree. Transfer to a medium bowl and set aside.
• Heat oil in a 3 1/2-quart caldero or medium heavy-bottomed pot with a tight-fitting lid over medium-high heat. Add rice and cook, stirring constantly with a wooden spoon, until lightly golden, 5-7 minutes. Add tomato-onion puree and cook, stirring often, until the mixture becomes bright orange, about 3 minutes. Stir in stock and season to taste with salt.
• Bring to boil and cook, undisturbed, until liquid barely covers rice and craters appear on the surface, 8-10 minutes. Reduce heat to low, cover, and steam until rice is tender 18-20 minutes more. Remove pot from heat. Set aside to let cool, undisturbed, for 10 minutes, then fluff with a fork.

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.

Steps:

• Melt 4 tablespoons butter over medium heat.
• Add onion; cook about 1 minute, then stir in rice.
• Add water and salt, bring to a boil and reduce heat.
• Cover and cook 15 to 20 minutes, until water is absorbed.
• When rice is cooked, melt remaining butter in a separate saucepan.
• Add tomatoes; cook 15 to 20 seconds.
• Stir into rice.

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.

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.

Steps:

• Open the tomatoes and strain the juice into a measuring cup. I usually get one cup of juice from two cans.
• In a 3-qt sauce pan partially melt the butter and add the rice. Mix the rice with the butter and saute 3-4 minutes on medium heat, stirring every 45 seconds or so.
• Add the reserved juice from the tomatoes and enough water to equal a total of 3 1/3 cups of liquid (the amount of water is from an Uncle Ben's package, so please check the cooking directions on your rice and adjust accordingly).
• Using medium-high heat add the oil and onions to your favorite skillet, cooking until translucent.
• Add the garlic, tomatoes, and chicken. Sprinkle on the curry powder and add 1/4-1/2 cup of water to the skillet. Cover and cook on medium-low heat for approx 8-10 minutes, stirring frequently to coat the chicken with the liquid.
• Remove the lid from the chicken and allow sauce to reduce as it simmers.
• When rice has about 3-4 minutes of cook time left add it to the skillet and stir all ingredients together. I like to add a little more curry powder and red pepper flakes at this stage also.
• When the rice is at your desired texture the dish is ready to serve.