Tomato Rice Slice Recipes

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:

• 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:

• Preheat oven to 350 degrees F (175 degrees C). Brush baking sheet with about 1 tablespoon olive oil.
• Arrange tomato slices on the baking sheet. Sprinkle rosemary and garlic over tomatoes and brush with remaining olive oil; season with salt and pepper.
• Bake in the preheated oven until tomatoes are tender, 5 to 10 minutes.

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:

• Preheat the oven to 350 degrees F (175 degrees C).
• Trim excess fat from thighs. Wash and pat dry. Season moderately with pepper.
• Heat 2 tablespoons butter and olive oil in a large Dutch oven over medium heat. Add chicken thighs and cook until well browned, 3 to 5 minutes per side. Pour sherry over top. Remove chicken to a plate. Drain excess fat, leaving about 2 tablespoons drippings in the skillet.
• Add onion and bell pepper to the skillet and saute over medium heat until onions are translucent and peppers have softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice and saute for 2 minutes. Add chicken stock, bay leaf, salt, pepper, and saffron; bring to a boil.
• Remove from the heat and lay chicken thighs in a single layer over the rice mixture.
• Bake, covered tightly, in the preheated oven for 45 minutes.
• When the casserole has about 5 minutes left, melt remaining tablespoon butter in a skillet. Add tomato slices and saute until heated through.
• Place a tomato slice on top of each chicken thigh, then sprinkle Parmesan cheese over top. Return to the oven and bake, uncovered, until chicken juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Let rest for at least 15 minutes before serving.

Steps:

• In a bowl, whisk the eggs with 1/2 teaspoon salt.
• Heat a large wok or 12-inch well-seasoned cast-iron or nonstick skillet over medium-high. When hot, add 1 tablespoon of oil, then pour in the beaten egg. Cook for 15 to 30 seconds, allowing the bottom to set slightly, before stirring and turning until just set. Break up the egg slightly, then remove from the wok and set aside.
• Heat the wok over high. Add 2 tablespoons of oil, along with the onions, and stir-fry for 1 minute, until slightly softened. Add the garlic and bird's-eye chiles and stir for 15 to 30 seconds, until fragrant. Next, add the tomatoes and 1 teaspoon of salt, and cook for 3 to 4 minutes, tossing every now and then, until the tomatoes are softened. (Reduce heat to medium-high if it starts getting too smoky or the garlic begins to scorch.)
• Add the rice, soy sauce and half the basil, and season with 1 to 2 teaspoons of salt, to taste. Reduce heat to medium-high and stir-fry for 5 to 6 minutes, allowing the rice to soak up the tomato juices. As the liquid cooks off, the rice will char (though less so if using a nonstick pan) and develop some smoky flavors.
• Add the egg and remaining basil and toss for 1 minute. Turn off the heat and check seasonings, adding some black pepper and more salt if needed. Serve immediately.

Steps:

• Cook rice until tender, drain.
• Steam spinach until just wilted, rinse and drain well, cut finely.
• Heat oil in pan, add onion, cook, stirring, until soft.
• Combine rice, spinach, onion, dill and cheese in bowl.
• Stir in combined cream and eggs, mix well.
• Spread mixture into prepared 9 inch pan placing tomatoes on top of rice mixture, sprinkle with extra cheese.
• Bake, uncovered in moderate oven about 30 minues or until set and lightly browned.