White Rice With Tomatoes Recipes

BAKED RICE WITH SLOW-ROASTED TOMATOES AND GARLIC

Baking rice on a bed of tender vegetables has to be one of the most fail-safe ways to prepare it. Here tangy-sweet tomatoes, garlic and shallots are slowly roasted in olive oil with cinnamon and thyme, then baked with basmati rice until everything is fragrant and soft. Adapted from Yotam Ottolenghi's cookbook, "Ottolenghi Simple," it makes a spectacular side dish to pan-seared meats or fish, or can be the heart of a vegetarian meal with some crumbled feta and pine nuts sprinkled on top for serving.

Provided by Melissa Clark

Categories dinner, grains and rice, appetizer, main course, side dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 12

Baked Rice With Slow-Roasted Tomatoes and Garlic image

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.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 14 grams, Carbohydrate 57 grams, Fat 17 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 412 milligrams, Sugar 8 grams

Ingredients

1 3/4 pounds cherry tomatoes
12 large garlic cloves
4 large shallots, cut into 1 1/4-inch pieces
1 1/4 cup cilantro stems, cut into 1 1/2-inch pieces
3 tablespoons fresh thyme leaves
4 small cinnamon sticks
1 teaspoon fine sea salt, more as needed
Black pepper, as needed
7 tablespoons extra-virgin olive oil
1 1/2 cups basmati rice
2 1/2 cups boiling water
1/2 cup cilantro leaves, roughly chopped

SPANISH RICE II

Rice is sauteed with onion and green bell pepper, and then simmered with water, chopped tomatoes and spices.

Provided by JOHN MAC

Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes

Time 40m

Yield 4

Number Of Ingredients 8

Spanish Rice II image

Steps:

Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 45.7 g, Fat 7.6 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 881.5 mg, Sugar 2.2 g

Ingredients

2 tablespoons vegetable oil
1 cup uncooked white rice
1 onion, chopped
½ green bell pepper, chopped
2 cups water
1 (10 ounce) can diced tomatoes and green chiles
2 teaspoons chili powder, or to taste
1 teaspoon salt