Stewed Tomatoes With Rice Recipes

Steps:

• In a large saucepan, mix the water, rice, potatoes, tomato paste, and tomato sauce. Stirring constantly, bring to a boil. Reduce heat to medium, and stir in basil, sugar, salt, and bay leaves. Cook about 15 minutes, stirring often, until potatoes and rice are tender but firm.
• Mix spinach, stewed tomatoes, and lemon juice into the saucepan. Reduce heat, and simmer 15 minutes, or until rice has finished cooking and the mixture has thickened.

Steps:

• In a heavy dutch oven with a lid, fry the bacon over medium heat till just cooked. Drain and cut into 1-inch pieces. Set aside.
• Pour off any excess fat from the pot, add the oil and warm it over medium high heat.
• Add the meat and cook it till browned.
• Reduce heat to medium, stir in the onion and brown it slightly.
• Remove the meat and onion to a large platter.
• In the oil in the same pot, add the rice and cook, stirring over medium heat till it turns a milky color (about 3 minutes).
• Spoon rice into a bowl and set aside.
• Pour any remaining oil out of the pot, add the water and stir for a moment to dissolve the juices.
• Add the wine, stir, then return the meat and onion to the pot.
• Pour in the stock almost to the height of the meat and salt it lightly.
• Add the carrot, celery, pepper, garlic, thyme, bay leaf and reserved bacon.
• Bring to a simmer, cover tightly and simmer slowly for 1 hour.
• Stir in the chopped tomato and simmer till the meat is fork tender (1 hour or more). Drain off the cooking liquid and add stock or water to make 2 1/2 cups.
• Return the liquid to the pot and bring to a boil.
• Stir in the reserved rice, cover and simmer for about 20 minutes, without stirring.
• The rice should be tender and have absorbed almost all the liquid.
• Taste and correct seasonings.
• Just before serving, fold in the grated cheese.
• Serve from the pot.

Steps:

• To peel the tomatoes, place them in boiling water for 1 minute and then immediately transfer to cold water. Peel and quarter tomatoes, and place in a large saucepan with the salt. Slowly simmer over low heat for 20 to 30 minutes, stirring occasionally to prevent burning.

Steps:

• 1. Heat Oil on Med-High heat Add: Onions, Bell Pepper, Celery, Garlic Saute only until slightly tender, But not cooked all the way.
• 2. Add: Rice and Saute with Vegies, only till Rice slightly changes its Color, Toss frequently, so as to not Burn.
• 3. Add: Water or Broth to rice Mixture. Bring to Boil; Reduce Heat to Simmer, Cover Cook for 25-30 Min. (DO NOT STIR) or cook till rice is Tender and Fluffy. Then, Fluff with Fork.
• 4. Heat Tomatoes to Hot, in sperate Pan or in Bowl in Microwave.
• 5. Serve STEWED Tomatoes over this Cooked Rice. Enjoy this as a side Dish and addition to any meal.

Steps:

• Cut tomatoes into chunks, reserve juices. In a skillet over low heat, saute onion in butter untilsoft and yellow. Add tomatoes and juices, stir. Season with salt, pepper and sugar. Cover and simmer over low heat for 5 to 10 minutes. Add rice and cook slowly for about 10 minutes, checking liquids, until rice is tender. If mixture becomes dry, add a little water or tomato sauce/juice. Taste and adjust seasoning and garnish with chopped parsley to serve.

Steps:

• In a 1-qt. microwave-safe bowl, combine the tomatoes, sugar, butter, seasoned salt and pepper. Cover and microwave on high for 5 minutes. Combine cornstarch and water until smooth; stir into the tomato mixture. Cover and cook 1 minute longer or until thickened and bubbly.